TOPINAMBUR (THE JERUSALEM ARTICHOKE): NUTRITIONAL VALUE AND ITS APPLICATION IN FOOD PRODUCTS: AN UPDATED TREATISE
Author:
Publisher
Slovak University of Agriculture in Nitra
Subject
Molecular Biology,Microbiology,Food Science,Biotechnology
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Programmed Cell Death Reversal: Polyamines, Effectors of the U-Turn from the Program of Death in Helianthus tuberosus L.;International Journal of Molecular Sciences;2024-05-15
2. Biochemical, Microstructural, and Probiotic Bacterial Patterns of Innovative Fresh Cheese Fortified with Helianthus tuberosus Tubers;Processes;2023-09-28
3. Analysis of the functional and technological potential of the use of Jerusalem artichoke in food production: an overview of the subject field;Proceedings of the Voronezh State University of Engineering Technologies;2023-04-25
4. Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat;Journal of Environmental Science and Health, Part B;2022-09-27
5. INVESTIGATION OF PHYSICO-CHEMICAL PROPERTIES OF TOPINAMBUR (THE JERUSALEM ARTICHOKE) WITH THE PURPOSE OF ITS PROCESSING INTO ALCOHOL AND FUNCTIONAL FOOD PRODUCTS;BIOTECHNOLOGY: STATE OF THE ART AND PERSPECTIVES;2022
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