FEIGN
发表于 2025-3-23 10:42:13
https://doi.org/10.1007/978-3-642-57096-4e chapter presents current research, and from what is known about BGN, highlights future directions ranging from policymakers engagement, advancing scientific understanding using the various technologies of 4IR including green technologies enabling maximum utilization of this “orphan” legume crop in addressing global food security and nutrition.
小木槌
发表于 2025-3-23 15:14:43
http://reply.papertrans.cn/19/1806/180518/180518_12.png
松鸡
发表于 2025-3-23 18:24:22
http://reply.papertrans.cn/19/1806/180518/180518_13.png
conjunctiva
发表于 2025-3-24 00:27:20
Physical and Engineering Properties of Bambara Groundnut Seed,d storage. This chapter is a collection of the physical and mechanical properties of BGN seeds including qualitative and quantitative variables, physical and mechanical properties of landraces, testa and eye pattern, and principal component scores and loadings for the physical properties.
Influx
发表于 2025-3-24 03:36:53
Global Research to Expand Utilization of Bambara Groundnut for Food and Nutrition Security,nalogue, and formulated complementary foods. The chapter also presents examples of traditional and novel food products from BGN like biscuits, pasta, prototype meat-alternatives, gluten-free baked products, Some BGN food processing companies exist like the Aonyx Foods and NamZ BGN healthy and good for the environment instant noodles.
cardiac-arrest
发表于 2025-3-24 10:07:22
http://reply.papertrans.cn/19/1806/180518/180518_16.png
overweight
发表于 2025-3-24 12:27:12
M. Mutz,H.-J. Lorch,I. Chorus,R. Kinzelbachod industries, during the present trend of plant-based foods, should venture into this promising legume crop. The volarization and commercialization will open up markets for BGN and its products and consequently elevate its status in the global food industries.
元音
发表于 2025-3-24 18:52:50
http://reply.papertrans.cn/19/1806/180518/180518_18.png
meretricious
发表于 2025-3-24 21:02:18
http://reply.papertrans.cn/19/1806/180518/180518_19.png
Exclude
发表于 2025-3-24 23:17:15
https://doi.org/10.1007/978-3-662-07703-0This chapter also provides a preview of the knowledge about peptides from enzyme hydrolysis of BGNPI, the effect of cooking on BGN protein digestibility and BGN protein interaction in the food system.