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Publications by Jane Martha Graton MICHKA

Fresh Pasta Enrichment With Protein Concentrate of Tilapia: Nutritional and Sensory Characteristics

Food Science and Technology

English

Related publications

Nutritional Profile and Chemical Stability of Pasta Fortified With Tilapia (Oreochromis Niloticus) Flour

Multidisciplinary

English

Nutritional and Functional Characteristics of Protein-Fortified Pasta From Sweet Potato

Food and Nutrition Sciences

English

Nutritional Potential of Bambara Bean Protein Concentrate

Pakistan Journal of Nutrition

Occupational Health

English

Nutritional, Microbiological and Sensorial Characteristics of Alfajor Prepared With Dehydrated Mixture of Salmon and Tilapia

Acta Scientiarum - Technology

Planetary Sciences

Computer Science

English

Nutritional Evaluation of Glyricidia Leaf Protein Concentrate as Feed Component in Rabbit’s Concentrate Diet

Journal of Food Studies

English

Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

International Journal of Current Microbiology and Applied Sciences

English

Comparing Prothrombin Complex Concentrate and Fresh Frozen Plasma With Blood Viscosity Characteristics in Patients With Trauma-Induced Coagulopathy

Intensive Care Medicine

English

Nutritional Characteristics and Sensory Evaluation of a Drink Made With Sweet Potato Flour for People With Phenylketonuria

Agroindustrial science

English

Nutritional, Sensory and Physico-Chemical Characterization of Protein-Standardized UHT Milk

English