NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe - Egyptian Knowledge Bank - troweb

217292

NUTRITIONAL POTENTIAL AND FUNCTIONAL PROPERTIES OF TEMPE PRODUCED FROM MIXTURES OF DIFFERENT LEGUMES 1: Chemical constituents of legume mixtures and their tempe

Article

Last updated: 28 Dec 2024

Overview Similar Items

Article

SOME CHEMICAL, NUTRITIONAL AND BIOLOGICAL PROPERTIES OF CHICKPEA (Cicer arietinum L.)

Article

NUTRIENTS CONTENT AND NUTRITIVE VALUE OF SOME GERMINATED AND NON GERMINATED LEGUMES

Article

Comparative study on the Chemical Composition and Functional Properties of some Legume Protein Preparations

Article

EVALUATION OF TEMPE PRODUCED BY FERMENTATION OF SOYBEAN USING TWO SPECIES OF Rhizopus

Article

Composite Flours from Wheat-Legumes Flour. 1. Chemical Composition, Functional Properties and Antioxidant Activity

Article

CHEMICAL AND PHYSICAL CHARACTERSTICS OF WEANING FOODS PREPARED FROM CEREALS AND LEGUMES

Article

NUTRITIONAL EVALUATION OF SPAGHETTI REPLACED BY SOME RAW LEGUME FLOURS AND TREATED WITH DIFFERENT TECHNOLOGICAL METHODS.

Article

Chemical and Physical Properties of Weaning Food Containing Legumes

Article

Physicochemical and Functional Properties, Nutritional Value andBioactive Compounds of Some Composite Flours

Article

EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES