Resultados da pesquisa por Autor

1

Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

Por Md. Anisur Rahman Mazumder, Thottiam Vasudevan Ranganathan
Publicado em 2020-06-01

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2

Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk

Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk

Por Humyra Nowshin, Kumkum Devnath, Anjuman Ara Begum, Md Anisur Rahman Mazumder
Publicado em 2018-04-01

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