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Kamut flour Ab.IgG:ACnc:Pt:Ser:Qn
Known as:
Kamut flour Antibody.immunoglobulin G:Arbitrary Concentration:Point in time:Serum:Quantitative
, ????? ???? ??.IgG:??????????:??????:???:?????
, Kamut farine Ac IgG:Arbitraire/Volume:Ponctuel:Sérum:Numérique
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6 relations
ACnc
Antibodies
Hypersensitivity
Immunoglobulin G
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Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
2013
2013
Acetone-Butanol-Ethanol (ABE) production in fermentation of enzymatically hydrolyzed cassava flour by Clostridium beijerinckii BA101 and solvent separation.
Leonardo Lépiz-Aguilar
,
C. Rodríguez-Rodríguez
,
M. L. Arias
,
Giselle Lutz
Journal of Microbiology and Biotechnology
2013
Corpus ID: 32602766
Cassava constitutes an abundant substrate in tropical regions. The production of butanol in ABE fermentation by Clostridium…
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2012
2012
Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on In Vitro Iron Absorption
J. M. Sanz-Penella
,
J. Laparra
,
Y. Sanz
,
M. Haros
Plant Foods for Human Nutrition
2012
Corpus ID: 21269792
The objective of the present study was to evaluate the effect of the bread supplemented with whole amaranth flour (0, 20 and 40…
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Highly Cited
2010
Highly Cited
2010
Glycemic indices of processed unripe plantain (Musa paradisiaca) meals
Oboh Henrietta Ayodele
,
Erema Victor Godwin
2010
Corpus ID: 73311826
The glycemic response of processed unripe plantain (Musa paradisiaca) commonly consumed in Nigeria were assessed using sixty…
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Highly Cited
2010
Highly Cited
2010
Rapid wetting method to reduce cyanogen content of cassava flour
J. Bradbury
,
I. Denton
2010
Corpus ID: 3814879
2009
2009
Substitution of wheat flour with rice flour and rice bran in flake products: effects on chemical, physical and antioxidant properties.
P. Wanyo
,
Channarong Chomnawang
,
S. Siriamornpun
2009
Corpus ID: 16809216
Rice flour and rice bran were used to substitute wheat flour in flake product in order to increase the nutrition value to…
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2008
2008
Fatty acid concentration, proximate composition, and mineral composition in fishbone flour of Nile Tilapia.
M. E. Petenuci
,
Flávia Braidotti Stevanato
,
+4 authors
J. Visentainer
Archivos latinoamericanos de nutrición
2008
Corpus ID: 40260135
Nile tilapia (Oreochormis niloticus) fishbone is a fish part with unknown composition. After elaboration of flour fishbone of…
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2000
2000
Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking.
F. Mart�nez-Bustos
,
M?N Garc�a
,
Y?K Chang
,
F. S�nchez-Sinencio
,
Carlos D. Figueroa
The Journal of the Science of Food and…
2000
Corpus ID: 11298764
Whole, ground and abrasively dehulled grains from both normal (H-34 and H-34) and quality protein (QPM and QPMa) maize were mixed…
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1999
1999
Accurate estimation of sweetpotato amylase activity by flour viscosity analysis.
L. Collado
,
H. Corke
Journal of Agricultural and Food Chemistry
1999
Corpus ID: 9511914
Sweetpotato flour (SPF), prepared from 44 genotypes adapted to Philippine conditions, showed wide variation in Rapid Visco…
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1984
1984
Utilization of chickpea flour in sausages.
M. Verma
,
D. Ledward
,
R. Lawrie
Meat Science
1984
Corpus ID: 42829315
1970
1970
Effect on protein quality of supplementing wheat flour with chickpea flour.
N. A. Shehata
,
B. Fryer
1970
Corpus ID: 82874798
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