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Improvement the boiled pigeon pea seeds by adding different concentrations of yoghurt as improver

Journal Article published 28 May 2017 in International Journal of Recent Scientific Research volume 08 issue 05 on pages 16844 to 16846

Authors: Nagla, A Hassan, Department of Biochemistry and Molecular Biology, Faculty of Science and Technology, Al - Neel ain University, Khartoum, Sudan, Murwan, K Sabahelkhier, Kho gali Elnur A.I, Department of Biochemistry and Molecular Biology, Faculty of Science and Technology, Al - Neel ain University, Khartoum, Sudan, Department of Food Science and Technology, Faculty of Agriculture, Universi ty o f Khartoum, Khartoum, Sudan