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Consumer sensory evaluation and quality of Sorghum-Peanut Meal-Okra snacks()
Healthful tasty high protein, vegetable, gluten-free snacks are needed for all as well as those sensitive to gluten for in between meals and for after school events. Peanut meal a low value farm by-product was used to increase protein content and to add value for growers. Bile acid binding okra with...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Heliyon |
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| Κύριοι συγγραφείς: | , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Elsevier
2021
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8120947/ https://ncbi.nlm.nih.gov/pubmed/34027147 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e06874 |
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