More articles from Volume 8, Issue 1, 2019
Physico-chemical composition and antimicrobial protein content of early lactation donkey milk
Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process
Moisture sorption isotherm and thermal characteristics of freeze-dried tuna
Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
Stability of vitamin C in broccoli at different storage conditions
Physico-chemical composition and antimicrobial protein content of early lactation donkey milk
Abstract
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
