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6.201  Articles
1 of 621 pages  |  10  records  |  more records»
 The object of research is fermented milk products based on goat milk, produced by the thermostatic method. The effect of legume flour with the introduction of 1.5; 2.0; 2.5 % by weight of the fermented milk product on the volume of extracted wh... see more

 The object of research is fermented milk products based on goat milk, produced by the thermostatic method. The effect of legume flour with the introduction of 1.5; 2.0; 2.5 % by weight of the fermented milk product on the volume of extracted wh... see more

Resveratrol is an antioxidant that can be used as anti-aging. Topical use has several problems because solubility in water is low and unstable to light. This study aimed to evaluate the effect of the combination of soy bean oil and oleic acid liquid lipid... see more

In order to promote the culture of castor bean, soybean, cowpea and d u bean in Cameroon while preserving food safety, the effect of the combination of the crop characteristics physicochemical seeds of this plant are studied in Laboratory after the cultiv... see more

The research aims to study the effect of coagulation parameters to the electrophoretical profile of coagulated soybean protein as well as to texture properties and perception. Several coagulation parameters such as type of coagulant, concentration or age ... see more

Legume seeds meals increased feed utilization raises problems concerning antinutritive factors. Antinutritive factors from feed come in majority from soya bean meals and other soya products. This paper means a small piece in a whole complex of problems co... see more

The experience purpose is to follow the behavior of four soy bean sorts (Diamant, Perla, Agat si Safir) in different conditions: irrigated and without irrigation (2003-2004). In the two experimental years, the four soy bean varieties obtained superior pro... see more

1 of 621 pages  |  10  records  |  more records»