Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
12 articles.
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1. Assessment of nutritional values, phytochemical content, and antioxidant properties of Shallot (Allium ascalonicum L.) leaf and bulb;Measurement: Food;2023-06
2. Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour;Food Science & Nutrition;2022-04-27
3. Assessment of Nutritional Values, Phytochemical Content, and Antioxidant Properties of Shallot ( Allium Ascalonicum L.) Leaf and Bulb;SSRN Electronic Journal;2022
4. Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia;Heliyon;2021-09
5. Proximate, mineral, and anti-nutrient compositions of underutilized plants of Ethiopia: Figl (Raphanus sativus L.), Girgir (Eruca sativa L) and Karkade (Hibiscus sabdariffa): Implications for in-vitro mineral bioavailability;Food Research International;2020-11