نتایج جستجو برای: ghee

تعداد نتایج: 299  

Journal: :South Asian Journal of Food Technology and Environment 2017

2013
Sheau-Fen Yap Md. Nor Othman

Comparing theories to explain exercise behaviour: a socio-cognitive approach Sheau-Fen Yap a , Md. Nor Othman b & Yu-Ghee Wee c a Department of Marketing, Advertising, Retailing and Sales, Faculty of Business and Law, Auckland University of Technology, 46 Wakefield Street, Auckland, 1010, New Zealand b Department of Marketing, Faculty of Business and Accountancy, University of Malaya, 50603, Ku...

Journal: :International Journal of Current Microbiology and Applied Sciences 2019

Journal: :Journal of Food Science and Technology 2011

Journal: :International Journal of Food Microbiology 2009

2016
Seong Jin Choi Han-Sol Choi June Young Chun Chung-Jong Kim Myung Jin Lee Moonsuk Kim Ghee Young Choe

Copyright © 2016 The Korean Association of Internal Medicine This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/ by-nc/3.0/) which permits unrestricted noncommercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Department of Internal Medicin...

Journal: :International Journal of Ayurveda and Pharma Research 2022

This article aims to evaluate the possible antidepressant effect of Ghrita prepared from combination these plants and provide probable scientific explanations for using medicated (ghee) in Ayurvedic system medicine. Herbs like Marsilea quadrifolia, Lawsonia inermis, Mimosa pudica, Piper betle were collected freshly during month June. One part Kalka (herb bolus), 4 parts pure cow ghee, 16 Dravad...

Journal: :International journal of food microbiology 2009
Martin Patrick Ongol Kozo Asano

Ghee is widely produced from a traditional fermented butter-like product named mashita in western Uganda. However, no detailed studies have been done to identify the microorganisms involved in mashita fermentation. The aim of this study was to identify the microorganisms present at the end of mashita ripening using culture-dependent and culture-independent techniques. The most commonly identifi...

Journal: :International Journal of Ayurvedic Medicine 2011

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