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  1. Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health

    Authors: L. Rahmah Arif N. M. Ansori Novi I. P. Sari

  2. Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk

    Authors: A. N. Saalieva A. M. Usubalieva M. M. Musulmanova

  3. High nutritional value instant flakes produced from various cereal grains

    Authors: W. K. Galal R. S. Abd El-Salam A. M. Marie

  4. Investigation of metabolic processes of alcohol yeast during the fermentation of buckwheat-corn wort

    Authors: E. M. Serba E. R. Kryuchkova L. V. Rimareva M. B. Overchenko N. I. Ignatova S. V. Pavlenko

  5. Optimization of production and evaluation of Microbial kojic Acid obtained from Sugarcane Molasses (SCM) by Aspergillus sp

    Authors: D. E. Mohamed A. M. Alian R. M. Mohamed

  6. Use of omic heating technology in the process of processing fruits and vegetables. Overview of the subject field

    Authors: L. Ch. Burak A. N. Sapach

  7. Hemp (Cannabis sativa L.) seeds nutritional aspects and food production perspectives: A review

    Authors: T. N. Capcanari E. F. Covaliov C. Lu. Negoița

  8. Research of the properties of protein hydrolysates obtained from the broiler chicken gizzards as a potential component of bioactive film coatings

    Authors: O. V. Zinina S. P. Merenkova M. B. Rebezov E. A. Vishnyakova

  9. Food waste as a raw material for production of polyhydroxyalkanoates: State and prospects

    Authors: A. P. Kuznetsova R. I. Al-Shekhadat

  10. Prediction of technological properties of wheat flour by combination of UV-VIS-NIR spectroscopy and multivariate analysis methods

    Authors: R. A. Platova E. V. Zhirkova D. A. Metlenkin A. A. Lysenkova Yu. T. Platov V. A. Rassulov