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篇名 作者 主题词 文摘

二次检索范围  12 篇文章

篇名 文摘 全文 主题词 作者 刊名 ISSN

Antibiosis of Cefotaxime/Clindamycin and <i>Lactobacillus acidophilus</i>on Related Bacteria to Diabetic Foot Ulcer Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 277-289           A Pilot School Meal Program Using Local Foods with Soybean in Rural Bangladesh: Effects on the Nutritional Status of Children Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 290-313           Physiological Functions of 70% Ethanol Extracts of 6 Edible Flowers <i>in Vitro</i>: A Comparative Study Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 314-324           A Rapid Electrophoresis Method on Agarose Gel to Characterise Dairy Protein Aggregates Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 325-334           Whole Grain Gluten-Free High Protein Vegetable Snacks of Buckwheat Peanut Meal and Kale Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 335-345           Dietary Calcium and Overweight in Preschoolers: Is There an Association? Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 346-355           Gluten-Free Bread Enriched with Vegetable Flours Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 356-368           Species Identification by Means of Mitochondrial Cytochrome <i>b</i> DNA Sequencing in Processed Anchovy, Sardine and Tuna Products Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 369-375           Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 376-389           Quality and Sensory Properties of Reduced Fat Yoghurt Made with Addition of <i>β</i>-Glucans Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 4 Page: 390-402

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