Results 81 to 90 of about 832,500 (249)
The Rice Thresher, Vol. 98, No. 14, Ed. 1 Friday, December 2, 2011
, 2011 twenty pages : ill. ; page 19 x 15 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
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Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
The Rice Thresher, Vol. 98, No. 2, Ed. 1 Friday, August 26, 2011
, 2011 sixteen pages : ill. ; page 19 x 15 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
PHYSICOCHEMICAL AND SENSORY CHARACTERIZATION OF FIVE PROMISING AROMATIC RICE ACCESSIONS IN BENIN
Food and Environment Safety, 2023 Rice Research program of the National Institute of Agricultural Research of Benin (INRAB) has selected five romising aromatic rice accessions in terms of yield performance, resistance to diseases and climate change but their quality is not yet known for ...
Valère DANSOU +6 more
doaj
The Rice Thresher, Vol. 98, No. 1, Ed. 1 Friday, August 19, 2011
, 2011 twenty pages : ill. ; page 19 x 15 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
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Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
AgronomyAchieving a consistent grain yield while preserving persistent aroma remains a substantial challenge in aromatic rice production in Bangladesh. To address this challenge, a field experiment was conducted at the agronomy research area of Sher-e-Bangla ...
Rajesh Chakraborty +2 more
doaj +1 more source
The Rice Thresher, Vol. 101, No. 8, Ed. 1 Wednesday, October 23, 2013
, 2013 twelve pages : ill. ; page 17 x 10 3/4 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
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The Rice Thresher, Vol. 104, No. 20, Ed. 1 Wednesday, March 4, 2020
, 2020 twelve pages : ill. ; page 17 x 10 3/4 in.A weekly student newspaper from the Rice University in Houston, Texas that includes campus news and commentaries along with ...
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