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Publications by DB Kiin-Kabari
Effects of Processing Methods on In-Vitro Protein Digestibility of Cookies Produced From Sesame Seed Flour Blends
Journal of Agricultural Science and Food Technology
Related publications
Physicochemical and Sensory Properties of Cookies Produced From Brown Rice and Fermented Afzelia Africana Flour Blends
Quality Evaluation of Cookies Produced From Wheat and Barley Flour
Applied Researches in Technics, Technologies and Education
Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Nutritional Components, in Vitro Digestibility, and Textural Properties of Cookies Made From Whole Hull-Less Barley
Cereal Chemistry
Organic Chemistry
Food Science
Influence of Lipid Extraction From Different Protein Sources on in Vitro Digestibility
Ciencia e Agrotecnologia
Soil Science
Veterinary
Crop Science
Food Science
Animal Science
Zoology
Agronomy
Effect of Solvent Extraction on Crude Protein, in Vitro Protein Digestibility and Amino Acid Profile of Neem Seed Cake
Asian Journal of Animal and Veterinary Advances
Animal Science
Zoology
Veterinary
Quality Evaluation of Cookies From Malted Sorghum (Sorghum Bicolor), Sprouted Soybean (Glycine Max) and Carrot (Daucus Carota) Flour Blends
Asian Journal of Biotechnology and Bioresource Technology
Processing Pisum Sativum Seed Storage Protein Precursors in Vitro
Cell Research
Cell Biology
Molecular Biology
Development of Composite Flour Based Cookies
