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Application of ammonium to a N limited arable soil enriches a succession of bacteria typically found in the rhizosphere
(Nature Publishing Group, 2022)
Wheat: Genetic Improvement And Quality In Bread Making Products In Mexico And Brazil
(Nova Science Publishers, Inc., 2011)
Diversity analysis of 80,000 wheat accessions reveals consequences and opportunities of selection footprints
(Nature Publishing Group, 2020)
Dinámica de los carbohidratos solubles del tallo en cuatro especies de cereales
(Universidad de Talca (Chile). Escuela de Agronomía., 2018)
Evaluación del impacto económico de la variedad I-Fripapa-99 en la Sierra ecuatoriana en el período 1992-1994. Período1992-2004. Estudio de caso
(Quito: Universidad Central del Ecuador, Facultad de Ingeniería, 2005. 143 p., 2015)
PASTA WITH UNRIPE BANANA FLOUR: PHYSICAL, TEXTURE, AND PREFERENCE STUDY.
(2013-03-05)
Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. ...
UNRIPE BANANA FLOUR AS AN INGREDIENT TO INCREASE THE UNDIGESTIBLE CARBOHYDRATES OF PASTA.
(2013-03-05)
Banana is a starchy food that contains a high proportion of undigestible compounds, such as resistant starch and non-starch polysaccharides. There is an excess of production and large quantities of bananas are lost. The ...