| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Chemical, sensory and rheological properties of porridgesfrom processed sorghum (Sorghum bicolor, bambara groundnut(Vigna subterranea L. Verdc) and sweet potato(Ipomoea batatas) flours
|
N.M. Nnam
|
|
2001
|
56 |
3 |
p. 251-264
14 p.
|
artikel
|
| 2 |
Chemical, sensory and rheological properties of porridges from processed sorghum (Sorghum bicolor, bambara groundnut (Vigna subterranea L. Verdc) and sweet potato (Ipomoea batatas) flours
|
Nnam, N.M.
|
|
2001
|
56 |
3 |
p. 251-264
|
artikel
|
| 3 |
Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel
|
A.I. Sanni
|
|
2001
|
56 |
3 |
p. 217-223
7 p.
|
artikel
|
| 4 |
Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel
|
Sanni, A.I.
|
|
2001
|
56 |
3 |
p. 217-223
|
artikel
|
| 5 |
Influence of tryptophan supplementation of soy-based infantformulas on protein quality and on blood and brain tryptophan andbrain serotonin in the rat model
|
G. Sarwar
|
|
2001
|
56 |
3 |
p. 275-284
10 p.
|
artikel
|
| 6 |
Influence of tryptophan supplementation of soy-based infant formulas on protein quality and on blood and brain tryptophan and brain serotonin in the rat model
|
Sarwar, G.
|
|
2001
|
56 |
3 |
p. 275-284
|
artikel
|
| 7 |
Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powderedweaning foods
|
P. Jirapa
|
|
2001
|
56 |
3 |
p. 203-216
14 p.
|
artikel
|
| 8 |
Nutritional quality of germinated cowpea flour (Vigna unguiculata) and its application in home prepared powdered weaning foods
|
Jirapa, P.
|
|
2001
|
56 |
3 |
p. 203-216
|
artikel
|
| 9 |
Retention of quality characteristics ofdehydrated green leaves during storage
|
P.S. Negi
|
|
2001
|
56 |
3 |
p. 285-295
11 p.
|
artikel
|
| 10 |
Retention of quality characteristics of dehydrated green leaves during storage
|
Negi, P.S.
|
|
2001
|
56 |
3 |
p. 285-295
|
artikel
|
| 11 |
Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking
|
Zia-Ur-Rehman
|
|
2001
|
56 |
3 |
p. 265-273
9 p.
|
artikel
|
| 12 |
Tannin contents and protein digestibility of black grams (Vigna mungo) after soaking and cooking
|
Zia-Ur-Rehman,
|
|
2001
|
56 |
3 |
p. 265-273
|
artikel
|
| 13 |
The cholesterol-lowering property of soybeans fed to ratsis related to the fasting duration
|
Lydie Guermani-Nicolle
|
|
2001
|
56 |
3 |
p. 239-249
11 p.
|
artikel
|
| 14 |
The cholesterol-lowering property of soybeans fed to rats is related to the fasting duration
|
Guermani-Nicolle, Lydie
|
|
2001
|
56 |
3 |
p. 239-249
|
artikel
|
| 15 |
Total carotenoid and beta-carotene contents of forest green leafyvegetables consumed by tribals of south India
|
P. Rajyalakshmi
|
|
2001
|
56 |
3 |
p. 225-238
14 p.
|
artikel
|
| 16 |
Total carotenoid and beta-carotene contents of forest green leafy vegetables consumed by tribals of south India
|
Rajyalakshmi, P.
|
|
2001
|
56 |
3 |
p. 225-238
|
artikel
|
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