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Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

open access: yesChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Brazil's health tax at a crossroads: safeguarding the constitutional victory against ultra-processed foods. [PDF]

open access: yesLancet Reg Health Am
Neves FS   +9 more
europepmc   +1 more source

How to design better incentives for carbon capture and storage in the United States. [PDF]

open access: yesProc Natl Acad Sci U S A
Olmstead SM   +6 more
europepmc   +1 more source

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