机译:膨化的橙皮红薯和巴巴拉花生坚果基零食的近似组成,维生素原A保留量和保质期
Department of Food Technology andNutrition, School of Food TechnologyNutrition and Bioengineering, College ofAgricultural and Environmental Sciences,Makerere University, PO Box 7062,Kampala, Uganda,Department of Science and BusinessManagement, Institute of Science andTechnology, Mbeya University of Scienceand Technology, PO Box 131, Mbeya,Tanzania;
Department of Food Technology andNutrition, School of Food TechnologyNutrition and Bioengineering, College ofAgricultural and Environmental Sciences,Makerere University, PO Box 7062,Kampala, Uganda;
Department of Food Technology, Nutritionand Consumer Sciences, College ofAgriculture, Sokoine University ofAgriculture, PO Box 3000, Chuo Kikuu,Morogoro, Tanzania;
机译:孟加拉国种植的九个橙皮甘薯品种近成分,总类胡萝卜素和总多酚含量的比较
机译:挤出谷物面粉的营养和抗养分成分强化谷物苋菜,猴面包树和橙皮甘薯粉
机译:Provitamin在橙皮甘薯粉的烘焙食品中的类胡萝卜素基本上是生物可接近的,有助于维生素A要求
机译:真空微波干燥制干紫薯与紫薯混合食用荔枝的研究
机译:基于甘薯淀粉的可生物降解纳米复合薄膜:发育,表征及其对包装菠菜叶保质期的抗菌作用。
机译:孟加拉国种植的九个橙皮甘薯品种近成分总类胡萝卜素和总多酚含量的比较
机译:孟加拉国种植的9个橙肉甘薯品种的近似组成,总类胡萝卜素和总多酚含量的比较