Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Lignende værker

• Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends
  af: Shevade, Ashwini V., et al.
  Udgivet: (2019)
• The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution
  af: Shevade, Ashwini V., et al.
  Udgivet: (2018)
• Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes
  af: Sae-leaw, Thanasak, et al.
  Udgivet: (2015)
• Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend
  af: Legesse, Sintayehu, et al.
  Udgivet: (2015)
• Reconstitution of SCID mice with haemopoietic precursors: a detailed analysis of gamma delta T-cell reconstitution.
  af: Kelly, K A, et al.
  Udgivet: (1997)