Nutritional and Functional Components of Mulberry Leaves From Different Varieties: Evaluation of Their Potential as Food Materials

International Journal of Food Properties - United States
doi 10.1080/10942912.2018.1489833
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Informa UK Limited

Related search

Nutritional and Biological Evaluation of Leaves of Mangifera Indica From Mauritius

Journal of Chemistry
Chemistry
2018English

Development of Value Added Products From Mulberry Leaves

International Journal of Current Microbiology and Applied Sciences
2020English

Development and Nutritional Evaluation of Infant Complementary Food From Maize (Zea Mays), Soybean (Glycine Max) and Moringa Oleifera Leaves

International Journal of Nutrition and Food Sciences
2014English

Yeasts From Different Habitats and Their Potential as Biocontrol Agents

Fermentation
BiochemistryPlant ScienceGeneticsFood ScienceMolecular Biology
2018English

Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient

International Journal of Trend in Scientific Research and Development
2018English

Bitter Melon Culinary Product Innovation as One of Functional Food Varieties

2018English

Ionic Liquids as Components in Fluorescent Functional Materials

2013English

Frontispiece: Viologens and Their Application as Functional Materials

Chemistry - A European Journal
Organic ChemistryCatalysisChemistry
2017English

Formulation of Functional Multigrain Bread and Evaluation of Their Health Potential

International Journal of Current Microbiology and Applied Sciences
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy