Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour.

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Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour.

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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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Optimization of extrusion cond ...... amaranth-based porridge flour.

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Optimization of extrusion cond ...... amaranth-based porridge flour.

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Optimization of extrusion cond ...... amaranth-based porridge flour.

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Optimization of extrusion cond ...... amaranth-based porridge flour.

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Optimization of extrusion cond ...... amaranth-based porridge flour.

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Optimization of extrusion cond ...... amaranth-based porridge flour.

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P1476

Optimization of extrusion cond ...... amaranth-based porridge flour

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P2093

Dorothy Nakimbugwe

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Ivan M Mukisa

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P2860

Iron and zinc content of selected foods in the diet of schoolchildren in Kumi district, east of Uganda: a cross-sectional study

Optimized formulation and processing protocol for a supplementary bean-based composite flour

Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

Effect of heat processing on selected grain amaranth physicochemical properties

Retention and bioaccessibility of β-carotene in blended foods containing orange-fleshed sweet potato flour.

Micronutrient deficiency--an underlying cause of morbidity and mortality.

Changes in phytates and HCl extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120).

Measurement of digestibility of alfalfa protein concentrates by in vivo and in vitro methods.

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

Nutritional aspects of food extrusion: a review

P304

1205-1214

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P31

scholarly article

P356

10.1002/FSN3.513

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Olamide A Akande

P577

2017-09-12T00:00:00Z

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P698

29188049

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P932

5694879

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