المؤلفون: Isaiah Annayochukwu Okere, Olubunmi Olufemi Olusola

المصدر: Croatian Journal of Food Science and Technology, Vol 15, Iss 2, Pp 237-249 (2023)

مصطلحات موضوعية: quality attributes, chicken patties, marinating, roselle calyx extract, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/449914; https://doaj.org/toc/1847-3466; https://doaj.org/toc/1848-9923

URL الوصول: https://doaj.org/article/6e1cc5dde3f54c19aca79f028f8a109e

المؤلفون: Himani Bharat Dehankar, Priti Sharad Mali, Pradyuman Kumar

المصدر: Applied Food Research, Vol 3, Iss 1, Pp 100276- (2023)

مصطلحات موضوعية: Roselle calyx extract, ZnO-NPs, Edible composite films, Antioxidant activity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S277250222300015X; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/cb68c1bcec9741d9b0091e245b2e9ee0

المؤلفون: Sengnolotha Marak, Nutan Kaushik, Alexander Dikiy, Elena Shumilina, Eva Falch

المصدر: Foods; Volume 11; Issue 24; Pages: 3982

مصطلحات موضوعية: Hibiscus sabdariffa, Roselle calyx extract, Roselle muffin, Response Surface Methodology

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Plant Foods; https://dx.doi.org/10.3390/foods11243982

الاتاحة: https://doi.org/10.3390/foods11243982

المؤلفون: Hiroshi Miyakawa, Herastuti Sulistyani, Futoshi Nakazawa, Mari Fujita

المصدر: Asian Pacific Journal of Tropical Medicine. (2):119-124

مصطلحات موضوعية: 0301 basic medicine, Medicine(all), Minimum bactericidal concentration, biology, Chemistry, Roselle calyx extract, Hibiscus sabdariffa, Prevotella intermedia, Oral cells, 030206 dentistry, General Medicine, biology.organism_classification, Streptococcus mutans, Microbiology, 03 medical and health sciences, Streptococcus sanguinis, Minimum inhibitory concentration, stomatognathic diseases, 030104 developmental biology, 0302 clinical medicine, Oral bacteria, Oral biofilm, Actinomyces naeslundii, Fusobacterium nucleatum

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d84e19dc6344aa7c0c9726e85bf37a8

المؤلفون: Okere, Isaiah Annayochukwu, Olusola, Olubunmi Olufemi

المصدر: Croatian journal of food science and technology; ISSN 1847-3466 (Print); ISSN 1848-9923 (Online); Volume 15; Issue 2

مصطلحات الفهرس: quality attributes; chicken patties; marinating; roselle calyx extract, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/311579
https://hrcak.srce.hr/file/449914
info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2023.15.2.11