Results 151 to 160 of about 34,014 (229)

Effects of Banana Flour on Some Physicochemical, Textural, Bioactive, and Sensory Properties of Gluten-Free Cookie. [PDF]

Food Sci Nutr
Karaman K, Pinar H, Ciftci B, Kaplan M.
europepmc   +1 more source

National Guide on Nutrition Care and Support for People Living With HIV/AIDS\ud [PDF]

, 2003
Abdallah., Fatma, Charles, Tumaini, Elisaria,, Esther, Kimboka, Sabas, Kyungu, Lunna, Lorri, Wilbard, Lyatuu, Vumilia, Macha, Elizabeth, Magambo, Faith, Mboya, Pantaleo, Missano, Hilda, Ndossi, Godwin, Ngonyani, Monica, Nnally, Luitfrid, Ntoga, Bupe, Nyagawa, Daniel, Rwenyagira, Margeth, Sanga, Alfred, Semu, Hellen, Shirima, Restituta, Urio, Elisante   +20 more
core  

A Comprehensive Review on Recent Advances in Plant Flour-Based Edible Tableware. [PDF]

Int J Biomater
Roy S, Pillai ARS, Madhumita M, Joshi R, Zhang W, Shankar S.   +5 more
europepmc   +1 more source

Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta. [PDF]

Food Sci Nutr
Dibakoane SR, Mlambo V, Meiring B, Sibanyoni JJ, Anyasi TA, Wokadala OC.   +5 more
europepmc   +1 more source

Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception. [PDF]

Foods
Ciobanu MM, Manoliu DR, Ciobotaru MC, Flocea EI, Boișteanu PC.   +4 more
europepmc   +1 more source

Fermented banana feed and nanoparticles: a new eco-friendly, cost-effective potential green approach for poultry industry. [PDF]

Poult Sci
Saeed M, Hassan FU, Al-Khalaifah H, Islam R, Kamboh AA, Liu G.   +5 more
europepmc   +1 more source

The use of linear programming approach in diet optimization among children under five: a scoping review. [PDF]

BMC Public Health
Miow YX, Mok WKH, Gan WY, Lim PY, Appannah G, Adznam SN'.   +5 more
europepmc   +1 more source

Composite Materials with Epoxy Resin Matrix and Natural Material Reinforcement-Pine Chips and Basalt Particles-Abrasive Properties Determination. [PDF]

Materials (Basel)
Polasik R, Kruszyńska S, Kwiatkowski A.
europepmc   +1 more source

Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications. [PDF]

J Food Sci
Goertzen AD, Ryland D, Shariati-Ievari S, Pitura K, Bourré L, Asavajaru P, Rajagopalan N, Samaranayaka AGP, Polley B, Bhowmik P, Aliani M.   +10 more
europepmc   +1 more source

An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products. [PDF]

Foods
Benvenutti L, Moura FM, Zanghelini G, Barrera C, Seguí L, Zielinski AAF.   +5 more
europepmc   +1 more source