Results 91 to 100 of about 58,735,983 (105)

Total lactic acid bacteria, fiber content, and physical properties of Nata de pina between various parts of honey pineapple variety (Ananas comosus [L.] Merr. Var. Queen)

Food Research, 2020
D N Afifah
exaly  

Structure of Human NatA and Its Regulation by the Huntingtin Interacting Protein HYPK

Structure, 2018
Leah Gottlieb, Ronen Marmorstein
exaly  

Structural characterisation of PinA WW domain and a comparison with other Group IV WW domains, Pin1 and Ess1

Biochimica Et Biophysica Acta - Proteins and Proteomics, 2008
Masaru Tanokura, Chai Ann Ng, Yusuke Kato   +2 more
exaly  

Understanding the effect of sugar concentration on the color properties of Nata de Pina using chemometric analysis

IOP Conference Series: Earth and Environmental Science
Daimon Syukri
exaly  

Patient Safety and Pro Re Nata Prescription and Administration: A Systematic Review

Pharmacy (Basel, Switzerland), 2018
Mojtaba Vaismoradi, Mojtaba Vaismoradi, Sue Jordan   +2 more
exaly  

TRANSFORMASI LIMBAH MENJADI HARTA: REVOLUSI NATA DE PINA UNTUK KOMUNITAS PERTAKINA BLITAR

Jaim
Nina Lisanty, Agustia Dwi Pamujiati
exaly  

Kualitas Nata de pina dengan Pemberian Ekstrak Kecambah Kacang Hijau (<i>Phaseolus radiata</i> L.) yang diperlakukan dengan Air Cucian Beras dalam Perkecambahannya

Life Science
Siti Khotimah
exaly  

Quality Characteristics of Chinese‐style Meatball Containing Bacterial Cellulose (Nata)

Journal of Food Science, 2004
exaly  

Characterization of Nata de Coco Produced by Fermentation of Immobilized Acetobacter xylinum

Agriculture and Agricultural Science Procedia, 2015
exaly  

Distribution of puroindoline alleles in bread wheat cultivars of the Yellow and Huai valley of China and discovery of a novel puroindoline a allele without PINA protein

Molecular Breeding, 2011
exaly