Literatura académica sobre el tema "Legume-based Fermented foods"
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Artículos de revistas sobre el tema "Legume-based Fermented foods"
Roy, Arindam, Bijoy Moktan y Prabir K. Sarkar. "Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods". Food Control 18, n.º 12 (diciembre de 2007): 1555–64. http://dx.doi.org/10.1016/j.foodcont.2006.12.006.
Texto completoDuhan, Joginder Singh, Pardeep Sadh, Pooja Saharan y Surekha Duhan. "Bio-enrichment of phenolics and antioxidant activity of combination of Oryza sativa and Lablab purpureus fermented with GRAS filamentous fungi". Resource-Efficient Technologies, n.º 3 (1 de septiembre de 2017): 347–52. http://dx.doi.org/10.18799/24056529/2017/3/143.
Texto completoRoy, Arindam, Bijoy Moktan y Prabir K. Sarkar. "Microbiological quality of legume-based traditional fermented foods marketed in West Bengal, India". Food Control 18, n.º 11 (noviembre de 2007): 1405–11. http://dx.doi.org/10.1016/j.foodcont.2006.10.001.
Texto completoToor, Barinderjeet Singh, Amarjeet Kaur, Param Pal Sahota y Jaspreet Kaur. "Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with Rhizopus oligosporus". Food Technology and Biotechnology 59, n.º 4 (2021): 530–42. http://dx.doi.org/10.17113/ftb.59.04.21.7319.
Texto completoMbata, Theodore, M. J. Ikenebomeh y I. Ahonkhai. "Nutritional Status of Maize Fermented Meal By Fortification With Bambara-Nut". African Journal of Food, Agriculture, Nutrition and Development 7, n.º 13 (24 de abril de 2007): 01–13. http://dx.doi.org/10.18697/ajfand.13.2115.
Texto completoAnaemene, Doris I., John A. Daramola y Omotolani A. Adejare. "Physico-Chemical and Sensory Evaluation of Maize-Pigeon Pea Based Complementary Foods Fortified with Milk and Fish powder". Dutse Journal of Pure and Applied Sciences 9, n.º 2b (16 de julio de 2023): 76–85. http://dx.doi.org/10.4314/dujopas.v9i2b.9.
Texto completoBelobrajdic, Damien P., Genevieve James-Martin, Darren Jones y Cuong D. Tran. "Soy and Gastrointestinal Health: A Review". Nutrients 15, n.º 8 (19 de abril de 2023): 1959. http://dx.doi.org/10.3390/nu15081959.
Texto completoKårlund, Anna, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami y Marjukka Kolehmainen. "Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources". Nutrients 12, n.º 4 (8 de abril de 2020): 1020. http://dx.doi.org/10.3390/nu12041020.
Texto completoDiez-Ozaeta, Iñaki, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente y John Regefalk. "Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives". Foods 13, n.º 5 (22 de febrero de 2024): 664. http://dx.doi.org/10.3390/foods13050664.
Texto completoDemarinis, Chiara, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello y Federico Baruzzi. "Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts". Foods 11, n.º 21 (25 de octubre de 2022): 3346. http://dx.doi.org/10.3390/foods11213346.
Texto completoTesis sobre el tema "Legume-based Fermented foods"
Moktan, Bijoy. "Microbiology of some legume-based traditional fermented foods of India". Thesis, University of North Bengal, 2009. http://hdl.handle.net/123456789/1313.
Texto completoSharma, Anand. "Antinutritional factors as influenced by processing parameters during the production of some traditional legume-based fermented foods of India". Thesis, University of North Bengal, 2017. http://ir.nbu.ac.in/hdl.handle.net/123456789/2585.
Texto completoCosta, Diogo Miguel Pereira da. "Grass pea miso: Development of miso based on a portuguese legume - microbiota and preservation capacity". Master's thesis, 2018. http://hdl.handle.net/10362/59486.
Texto completoLibros sobre el tema "Legume-based Fermented foods"
R, Reddy N., Pierson Merle D y Salunkhe D. K, eds. Legume-based fermented foods. Boca Raton, Fla: CRC Press, 1986.
Buscar texto completoLegume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoReddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoReddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoReddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoReddy, N. R. Legume Based Fermented Foods. Taylor & Francis Group, 2018.
Buscar texto completoReddy, N. R., Merle D. Pierson y D. K. Salunkhe. Legume-Based Fermented Foods. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001.
Texto completoCapítulos de libros sobre el tema "Legume-based Fermented foods"
Reddy, N. R. "Fermented Soybean Milk And Other Fermented Legume Milk Products". En Legume-Based Fermented Foods, 119–34. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-7.
Texto completoReddy, N. R. "Other Legume-Based Fermented Foods". En Legume-Based Fermented Foods, 226–31. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-13.
Texto completoReddy, N. R. "Future Of Legume-Based Fermented Foods". En Legume-Based Fermented Foods, 233–35. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-14.
Texto completoReddy, N. R. "Introduction". En Legume-Based Fermented Foods, 1–4. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-1.
Texto completoReddy, N. R. "Dhokla And Khaman". En Legume-Based Fermented Foods, 161–72. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-10.
Texto completoReddy, N. R. "Dawadawa". En Legume-Based Fermented Foods, 173–90. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-11.
Texto completoReddy, N. R. "The Two-Body Problem". En Legume-Based Fermented Foods, 191–218. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-12.
Texto completoReddy, N. R. "Soy Sauce". En Legume-Based Fermented Foods, 5–46. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-2.
Texto completoReddy, N. R. "Miso". En Legume-Based Fermented Foods, 47–68. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-3.
Texto completoReddy, N. R. "Sufu". En Legume-Based Fermented Foods, 69–83. CRC Press, 2018. http://dx.doi.org/10.1201/9781351074001-4.
Texto completoActas de conferencias sobre el tema "Legume-based Fermented foods"
Boophamala, Chonnipa, Panchalee Pathanibul, Nathanai Khongame y Passachon Prommintr. "DEVELOPMENT OF HIGH-PROTEIN PLANT-BASED YOGURT FROM OAT, CHICKPEA AND PEA PROTEIN". En THE 2023 INTERNATIONAL CONFERENCE ON CREATIITY, MANAGEMENT, EDUCATION, TECHNOLOGY AND SCIENCES. EDUCATION STUDIO, 2023. http://dx.doi.org/10.62788/zz741ro.
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