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Preservation of Millet Flour by Refrigeration: Changes in Antinutrients, Protein Digestibility and Sensory Quality During Processing and Storage
Refrigeration millet dehulling antinutrients protein digestibility sensory characteristics
2010/11/15
Whole and dehulled flour of millet cultivars Ashana and Dembi was stored for 30 and 60 days
before and after refrigeration and/or cooking. The effects of refrigeration and/or cooking on antinutrients...
Brassinolide and Salicylic Acid Induced Antioxidant Enzymes, Hormonal Balance and Protein Profile of Maize Plants Grown under Salt Stress
salt stress brassinolide salicylic acid and Zea maize
2010/11/12
Salt damage has a broad physiological spectrum affecting metabolic processes. Application of
0.25 ppm brassinolide (BR) and 0.15 ppm salicylic acid (SA) as seed soaking and foliar spraying greatly al...
Production and Evaluation of a High Protein Version of Non-fat Yogurt
formulation heat treatment non-fat yoghurt ultrafiltration
2010/11/12
High-protein non-fat yogurts were manufactured from skim milk fortified with a combination
of skim milk powder and skim milk retentate in various ratios. Different yogurt mixes with protein content r...