Recent Advances in Development of Multi Grain Bakery Products: A Review
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منابع مشابه
Review: Recent advances in one-pot multi-component catalytic synthesis of amidoalkyl naphthols
Amidoalkyl-2-naphthols as synthetic intermediates play an important role in medicinal chemistry due to their remarkable biological and many pharmacological properties. Owing to the versatile biological activities, industrial and synthetic applications of these compounds, introduction of an alternative methodology is urgent in synthetic organic chemistry. Low yield and harsh reaction conditions ...
متن کاملReview: Recent advances in one-pot multi-component catalytic synthesis of amidoalkyl naphthols
Amidoalkyl-2-naphthols as synthetic intermediates play an important role in medicinal chemistry due to their remarkable biological and many pharmacological properties. Owing to the versatile biological activities, industrial and synthetic applications of these compounds, introduction of an alternative methodology is urgent in synthetic organic chemistry. Low yield and harsh reaction conditions ...
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Throughout human history, the most valuable inventions have been those that, even decades after their initial introduction, affected the lives of people around the world. 3D printers similar to steam engines, light bulbs, and the World Wide Web are thought to be among the inventions that will revolutionize the future of different industries. This technology is generally introduced as the manuf...
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The highly valued sea cucumber Holothuria scabra is currently listed as endangered (EN) species in the IUCN Red List due to overfishing in most of its native locations, spurring the development of H. scabra aquaculture to ensure sustainability of the industry and species in the wild. This review presents a summary on the biology of Holothuria scabra and recent advancements of its aquaculture te...
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Total egg consumption has basically become level with perhaps a slight increase in the last 3 or 4 years. Although shell egg consumption has declined, the growth of value added egg products has been very encouraging. In 1982, 12% of the total egg consumption was in the form of further processed or value added egg products. Today, approximately 30% of our egg consumption is in the form of value ...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2018
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2018.705.190