Tasting Arizona Sustainable Food Networks [PDF]
, 2013 Tasting Arizona is a network of tourism, non-government, indigenous, farming, education, community, festival and food organisations that aims to provide 'local flavour' to customers in Arizona.
Edwards, DC, Carlsen, J
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Associations between HLA class II alleles and IgE sensitization to allergens in the Qatar Biobank cohort. [PDF]
J Allergy Clin Immunol Glob, 2023 Khan T +7 more
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Sustainable plant-based ingredients as wheat flour substitutes in bread making. [PDF]
NPJ Sci Food, 2022 Wang Y, Jian C.
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Legume Seeds as an Important Component of Human Diet. [PDF]
Foods, 2020 Amarowicz R.
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Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours. [PDF]
Molecules, 2023 Jamanca-Gonzales NC +5 more
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Bioactive Properties of Peptides Obtained from the Enzymatic Hydrolysis of Mesquite (<i>Prosopis laevigata</i>) Cotyledon Proteins. [PDF]
FoodsSanchez-Jimenez O +4 more
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Antifungal Activity In Vitro and In Vivo of Mesquite Extract (Prosopis glandulosa) Against Phytopathogenic Fungi. [PDF]
Indian J Microbiol, 2021 López-Anchondo AN +4 more
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Functional Potential of Peruvian Fava Bean Flours in Bread: Antioxidant Activity and Phenolic Bioaccessibility. [PDF]
Plant Foods Hum NutrNicolau AAP +3 more
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Application of Broccoli Stalk Powder in Bread Formulations. [PDF]
MoleculesMargarit ER +4 more
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A practical focus on legume oral immunotherapy. [PDF]
J Food Allergy, 2022 Chua GT, Chan ES.
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