Results 171 to 180 of about 553 (181)

Kuusteistkümmend lühhikest jutlusse-öppetust sest ühhest, mis on tarwis : Joan. 11, 25

2010
http://tartu.ester.ee/record=b1723922~S1 ...
openaire   +1 more source

Inclusion of cañihua (Chenopodium pallidicaule Aellen) and tarwi (Lupinus mutabilis L.) flours in the development of a high-moisture meat analogue: Characterization of their physical, textural, functional, and nutritional properties

Food and Humanity
Alicia M. Leon, Angel Sucasaca, B. M. Choque-Quispe, Juan Walter Tudela Mamani, Wenceslao T. Medina   +4 more
semanticscholar   +1 more source

Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Proceedings (mdpi)
Ritva Repo-Carrasco-Valencia, Genny Isabel Luna-Mercado, Julio Mauricio Vidaurre-Ruiz   +2 more
exaly  

A Testbed Management Architecture for Wireless Sensor Network Testbeds (TARWIS)

2010
Hurni, Philipp, Wagenknecht, Gerald, Anwander, Markus, Braun, Torsten   +3 more
openaire   +1 more source

Agrobacterium-mediated transformation of tarwi (Lupinus mutabilis Sweet), a potential platform for the production of plant-made proteins

In Vitro Cellular and Developmental Biology - Plant, 2014
exaly  

PARTIAL PURIFICATION AND KINETIC CHARACTERIZATION OF THE ACID PHOSPHATASE IN SEEDS OF Lupinus mutabilis (“tarwi”)

2016
openaire   +1 more source

Characterising the Nutritional and Alkaloid Profiles of Tarwi (Lupinus mutabilis Sweet) Pods and Seeds at Different Stages of Ripening

Agriculture (Switzerland)
Maria Del Carmen Salas-Sanjuan, Juan Luis Valenzuela, Fernando Del Moral Torres   +2 more
exaly  

Evaluation of a Functional Bread Made with Wheat Flour (Triticum spp.), Tarwi Flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose

Pedro Maldonado
exaly  

Development of High-Protein Cookies Enriched with Defatted Sacha Inchi (Plukenetia huayllabamana) Cake and Tarwi (Lupinus mutabilis Sweet) to Combat Child Malnutrition

Rafael Alarcon Rivera, Mateo Tapia Chasquibol, Axel Sotelo Contreras   +2 more
exaly  

Development of a Plant-Based Beverage with Tarwi (Lupinus mutabilis) Milk, Polysaccharides from Cushuro (Nostoc sphaericum), and Blueberry Extract

exaly