37 results on '"Sulieman A"'
Search Results
2. Enzymes in Food Fermentations
3. Probiotic Fermented Foods and Health Promotion
4. Microorganisms Involved in Spontaneous Fermentation and their Health Risk
5. Utilization of Gum Arabic as a Thickener and Stabilizer in Production of the Fermented Milk Zabady
6. Factors Influence the Quality and Safety of Fermented Sausages
7. Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance
8. Production and Quality Assessment of Kissra, a Sudanese Fermented Sorghum Product
9. Nutrient Composition and Bioactive Components of Kejeik
10. Nutrient Composition and Bioactive Components of Non-alcoholic Sorghum Malt Beverage
11. Preparation of Soy Milk Zabady and Assessment of Its Quality
12. Production and Quality Assessment of Hulu-mur Fermented Beverage
13. Introduction: Origin, History and Diversity of African Fermented Foods
14. Selected Fermented Cereal Products of Sudan
15. Selected Fermented Fish Products of the Sudan
16. Production and Quality Assessment of Camel Milk Cheese
17. Quality Evaluation of Semi-Indigeous Proceesed Cheese (Gibna-Beida) in Sudan
18. Nutritional, Antimicrobial and Bioactive Components of Gariss, a Fermented Camel Milk Product
19. The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products
20. Fermentation of Parkia biglobosa Seeds: Effect of Temperature Conditions on Bioactive, Nutritive and Antioxidant Parameters
21. Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health
22. Bioactive Components of Fermented Food Products
23. Molecular Techniques for Microbial Community Profiling of Fermented Foods
24. Omics in Traditional Fermented Foods and Beverages
25. Significance of African Fermented Foods in Nutrition and Food Science
26. Properties and Advantages of Food Fermentation
27. The Quality Aspect and Safety of Some Traditional Fermented Product from Sorghum and millet
28. Fermentation of Cocoa Bean
29. Utilization of Jerusalem Artichoke (Helianthus tuberosus L.) Tuber as a Prebiotic and a Synbiotic
30. Improvement of Indigenous Fermentation Technologies for Certain Ghanaian Fermented Foods
31. Fermented African Cereal Products
32. African Fermented Vegetable Products
33. Fermented Fish Products in Sub-Saharan Africa
34. Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and Vitamins
35. Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage
36. Technology of Fermented Mango Juice Production
37. Transcriptome-Based Characterization of Interaction Between Fermenting Microorganisms during Production of Bakery Products
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.