[HTML][HTML] Formulation and evaluation of cereal-based breads fortified with natural prebiotics from green banana, moringa leaves powder and soya powder
Bread is one of the most popular breakfast and snacks item among all over the world
population but mostly cereal-based which could be enriched with natural prebiotics and …
population but mostly cereal-based which could be enriched with natural prebiotics and …
Tahıl-baklagil unu karışımlarının ticari ve geleneksel Türk ekmeklerinde kullanımı
E Yaver - 2017 - search.proquest.com
Bu çalışmada eşit oranlarda tahıl (çavdar, arpa ve yulaf) ve baklagil (nohut, soya ve lüpen)
unlarından oluşan tahıl-baklagil unu paçalı (TBUP) farklı oranlarda (% 0, 5, 10, 15, 20, 25 ve …
unlarından oluşan tahıl-baklagil unu paçalı (TBUP) farklı oranlarda (% 0, 5, 10, 15, 20, 25 ve …
[PDF][PDF] Impacts of germination on the physicochemical properties, nutritional quality and bread making performance of yellow pea and faba bean flours
R Setia - 2019 - harvest.usask.ca
The overarching goal of this thesis research was to examine the impacts of germination on
the chemical composition, functionality and nutritional properties of pea and faba bean …
the chemical composition, functionality and nutritional properties of pea and faba bean …
[PDF][PDF] Applied Food Research
Bread is one of the most popular breakfast and snacks item among all over the world
population but mostly cereal-based which could be enriched with natural prebiotics and …
population but mostly cereal-based which could be enriched with natural prebiotics and …
Desarrollo de un alimento funcional a partir de la sustitución parcial de la harina de trigo por harina de banano
ML Guanín Catota - 2016 - bibdigital.epn.edu.ec
En la actualidad el ritmo de vida acelerado, los nocivos hábitos alimenticios y el
sedentarismo han conducido al incremento de enfermedades tales como la obesidad, la …
sedentarismo han conducido al incremento de enfermedades tales como la obesidad, la …