Technologies for Enhancement of Bioactive Components and Potential Health Benefits of Cereal and Cereal-Based Foods: Research Advances and Application Challenges.

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Technologies for Enhancement of Bioactive Components and Potential Health Benefits of Cereal and Cereal-Based Foods: Research Advances and Application Challenges.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

@zh-my

2017年学术文章

@zh-sg

2017年學術文章

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2017年學術文章

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2017年學術文章

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name

Technologies for Enhancement o ...... es and Application Challenges.

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Technologies for Enhancement o ...... es and Application Challenges.

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Item

label

Technologies for Enhancement o ...... es and Application Challenges.

@en

Technologies for Enhancement o ...... es and Application Challenges.

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Technologies for Enhancement o ...... es and Application Challenges.

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Technologies for Enhancement o ...... es and Application Challenges.

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P1476

Technologies for Enhancement o ...... es and Application Challenges.

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P2093

Na Wang

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Peng Wang

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Shu Yang

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Zhigang Xiao

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P2860

Whole grains, type 2 diabetes, coronary heart disease, and hypertension: links to the aleurone preferred over indigestible fiber

Banana by-products: an under-utilized renewable food biomass with great potential.

Significance of coarse cereals in health and nutrition: a review.

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product.

Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation.

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha-an Indian flat bread

Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks.

In vivo effects of Maillard reaction products derived from biscuits.

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207-227

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scholarly article

P356

10.1080/10408398.2017.1363711

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P433

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P478

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Ahmed S M Saleh

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2017-08-28T00:00:00Z

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P698

28846456

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