about
Nutritional advantages of oats and opportunities for its processing as value added foods - a reviewSignificance of coarse cereals in health and nutrition: a review.Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foodsNutritional improvement of cereals by sprouting.Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours.Traditional Indian fermented foods: a rich source of lactic acid bacteria.Cereal based functional food of Indian subcontinent: a review.A shift toward a new holistic paradigm will help to preserve and better process grain products' food structure for improving their health effects.A Novel Millet-Based Probiotic Fermented Food for the Developing World.Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries?Preparation of idli batter, its properties and nutritional improvement during fermentation.Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor "Parshot" as a staple food in Dirashe special woreda, southern Ethiopia.Effect of ingredients on sensory profile of idli.Development of cookies made with cocoyam, fermented sorghum and germinated pigeon pea flour blends using response surface methodology.Nutritional requirements and simplified cultivation medium to study growth and energetics of a sourdough lactic acid bacterium Lactobacillus fermentum Ogi E1 during heterolactic fermentation of starch.Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.Iron-deficiency anemia in young working women can be reduced by increasing the consumption of cereal-based fermented foods or gooseberry juice at the workplace.Study of the micro-organisms associated with the fermented bread (khamir) produced from sorghum in Gizan region, Saudi Arabia.Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize.Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour.The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains.Effect of supplemental fermented Ginkgo biloba leaves at different levels on growth performance, meat quality, and antioxidant status of breast and thigh muscles in broiler chickens.Multiproxy approach to the study of Medieval food habits in Tuscany (central Italy)
P2860
Q28080980-D51D94D3-6893-410D-AC86-33788F7E56E3Q33941105-6012458A-50C7-4B49-8D0D-D3667CFB93BBQ34049099-47A11297-477B-4A70-BE1C-11E8015916E8Q34516174-6B8FADA1-A5DE-4FCB-89F5-EF3595923FF9Q37633359-9CBC1D2B-2189-4BF4-A2AC-E65CD1C45DA8Q38062589-07FA8B34-4F77-4AFB-AC01-2174C8E09E5BQ38167747-1F45781D-7DFD-43F9-AF14-E3A3CB8BC747Q38269404-A27D03F7-A929-4E82-92F1-CE6C3ED4E1B4Q38771173-45C09230-CBF6-4726-89C0-8C4FE4F9E5F8Q40113870-599E7A81-6150-48AB-BC9D-F6405593E414Q41790803-4F404B2C-0922-4345-BFB9-36BD3F74B75DQ42441678-BC185DF0-5C6B-4FB2-A8E1-9A1EB2648B71Q42857723-23747E68-1590-4741-B0B4-E514A13118C3Q42935920-05CF5063-F31B-466B-9B65-8515EC105664Q43579525-05AB28B8-13FC-4F28-B89E-BB6C90EDCE09Q43931983-F1F6DF70-458D-4E19-B73B-256E764774FCQ43970513-7173DF65-41D9-43FB-B5B6-C8C4128C1BC8Q46464048-65BBB6AF-8076-4849-8D93-62AD9C2A7650Q46713906-4E790500-787F-441C-9AC4-7D6904FFBCE4Q47693528-32C720FC-8765-4A1E-AD36-E0CC8CADE3EFQ48238223-F45164B3-D234-4435-B2B7-107E79458C20Q50715552-9F7DEB34-5AAF-497C-B4FB-C530DC744887Q51154734-9EE1D05E-9E78-4835-B3CF-CE97B4FDDB35Q56062768-4B69BEEE-9D4E-4CC4-9F05-FE5D3E7F0E06
P2860
description
1989 nî lūn-bûn
@nan
1989 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
1989 թվականի հունվարին հրատարակված գիտական հոդված
@hy
1989年の論文
@ja
1989年論文
@yue
1989年論文
@zh-hant
1989年論文
@zh-hk
1989年論文
@zh-mo
1989年論文
@zh-tw
1989年论文
@wuu
name
Nutritional improvement of cereals by fermentation.
@ast
Nutritional improvement of cereals by fermentation.
@en
Nutritional improvement of cereals by fermentation.
@nl
type
label
Nutritional improvement of cereals by fermentation.
@ast
Nutritional improvement of cereals by fermentation.
@en
Nutritional improvement of cereals by fermentation.
@nl
prefLabel
Nutritional improvement of cereals by fermentation.
@ast
Nutritional improvement of cereals by fermentation.
@en
Nutritional improvement of cereals by fermentation.
@nl
P2860
P1476
Nutritional improvement of cereals by fermentation.
@en
P2093
P2860
P304
P356
10.1080/10408398909527507
P577
1989-01-01T00:00:00Z