HIGHLIGHTS
- who: Keshavdeep Bawa and collaborators from the Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India have published the research work: Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta, in the Journal: Journal of Food Quality of 29/08/2022
- what: It becomes more sedentary and stressful, which is one of the major reasons for the production of free_radicals and oxidative stress .
- how: Showed that with an increase in the level of WGJ from 0 to 100% there was a significant (p and amplt 0.05 . . .
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