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搜索结果: 1-10 共查到Nutritional Composition相关记录10条 . 查询时间(0.084 秒)
This study was conducted to determine the effects of freezing and supplementation of molasses (M), lactic acid bacteria (LAB) and LAB+enzyme mixture on chemical and nutritional composition of sunflowe...
The aim of this study was to evaluate nutritional, physical and sensory qualities of wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed with wheat flour at 0...
Two year trials at the Horticultural Faculty in Lednice (part of the Mendel University of Agriculture and Forestry Brno) evaluated six cultivars of endive (Cichorium endivia L.): 3 cultivars of C. end...
The effects of two different preservative equipment; NIOMR smoking kiln and local cut drum oven on crude protein, minerals and vitamins of Clarias gariepinus were studied. The fish were obtained from ...
Weaning food was produced from sorghum and cowpea based on a malted technology with a view to determining the amylase activity, nutritional composition/properties and its ability to meet the Recommend...
Analysis of the nutritional composition of fruits of three species of Grewia (G. tenax, G. flavescens and G. villosa) were carried out. The proximate composition as well as the content of amino acids,...
This work was carried out to determine the nutritional composition of breadnut (Artocarpus camansi) seeds. Matured breadnut seeds were obtained opened and the seeds were removed for analysis.
To analyze the mechanism of damage to yield of maize by lodging, root lodging(RL) and stalk lodging(SL) were mechanically induced at four growth stages, and their effects on canopy architecture, dry m...
This study was conducted to compare the nutritional composition of the pulps of the green stages of fruits of two FHIA hybrids (FHIA-21 and FHIA-03) in Ghana. Fresh fruits were harvested from the plan...
Substrate type is one of the critical factors that influence the composition of mushrooms such as the Pleurotus sajor-caju. This study evaluated the difference (p < 0.05) in nutritional composition o...

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