26 results on '"ALI, AMANAT"'
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2. Bioactive Components of Plant Protein Foods in the Prevention and Management of Non-communicable Diseases
3. Antinutritional Factors and Biological Constraints in the Utilization of Plant Protein Foods
4. B-Vitamins Attenuates Preliminary Steps of Hyperhomocysteinemia and Colorectal Cancer
5. Hyperhomocysteinemia, B-Vitamins, and Coronary Artery Disease Risk
6. Anti-inflammatory Role of Anthocyanins in the Prevention of Hyperhomocysteinemia-Mediated Cardiometabolic Diseases
7. Food Selection and Preferences of Omani Autistic Children
8. Ameliorating Plant Salt Stress Through Bacterial Inoculation: Prospects and Challenges
9. Nutrition and Colorectal Cancer Pathogenesis
10. Modifiable and Non-modifiable Risk Factors for Colon and Rectal Cancer
11. Nutritional and Health Benefits of Rice Bran Oil
12. Sensory Qualities of Plant Protein Foods
13. Plant Protein Based Beverages
14. Pulse-Based Yogurt: Physicochemical, Microbial and Sensory Characteristics
15. Fermented Plant Protein Products
16. Processing Technologies to Produce Plant Protein Concentrates and Isolates
17. Enrichment and Fortification of Traditional Foods with Plant Protein Isolates
18. Food Processing Industrial Byproducts as Raw Material for the Production of Plant Protein Foods
19. An Overview of Plant-Based Protein Rich Products
20. Meat Replacers and Meal Plans Based on Plant Protein Isolates for Human Consumption
21. Environmental Aspects of Plant Protein Foods
22. High Protein Foods: A Comparison of Animal Origin vs Plant Origin
23. Challenges in Promoting Plant Protein Food Consumption
24. Market Drivers and Barriers for Plant-Based Protein Foods
25. Amino Acid Profile and Bioavailability of Plant-Based Protein-Rich Products
26. Plant-Based Protein Films and Coatings
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