8 results for eggs.

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Study of Eggshell as Precursor of a Heterogeneous Catalyst in One Step Neutralization and Transesterification Reactions of Acid Macauba and Soybean Oil
Applied Ecology and Environmental Sciences. 2019, 7(5), 168-175. DOI: 10.12691/aees-7-5-2
Pub. Date: October 29, 2019Views: 3574Downloads: 2656
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Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs
Journal of Food and Nutrition Research. 2018, 6(2), 110-115. DOI: 10.12691/jfnr-6-2-7
Pub. Date: February 27, 2018Views: 8068Downloads: 6023
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Lipoprotein Changes Following Consumption of Lutein-enriched Eggs are Associated with Enhanced Lutein Bioavailability
Journal of Food and Nutrition Research. 2017, 5(6), 362-369. DOI: 10.12691/jfnr-5-6-2
Pub. Date: May 17, 2017Views: 8195Downloads: 6116
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Comparative Evaluation of Cholesterol Content and Storage Quality of Chicken and Quail Eggs
World Journal of Nutrition and Health. 2016, 4(1), 5-9. DOI: 10.12691/jnh-4-1-2
Pub. Date: May 11, 2016Views: 11587Downloads: 8371
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Antibodies to Echinococcus granulosus Egg Antigens in Hydatid Patients: Characterization by Immunoblot and Diagnostic Value
American Journal of Microbiological Research. 2015, 3(1), 33-40. DOI: 10.12691/ajmr-3-1-5
Pub. Date: February 04, 2015Views: 14237Downloads: 10954
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Optimization of Spelt Pasta Composition, Regarding Inulin Hpx Content and Eggs Quantity
Journal of Food and Nutrition Research. 2014, 2(4), 167-173. DOI: 10.12691/jfnr-2-4-6
Pub. Date: May 16, 2014Views: 17572Downloads: 12024Citations: 3
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Application of Eggshell Wastes as a Heterogeneous Catalyst for Biodiesel Production
Sustainable Energy. 2013, 1(2), 7-13. DOI: 10.12691/rse-1-2-1
Pub. Date: June 24, 2013Views: 38289Downloads: 25259Citations: 25
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Comparison of Quality and Nutritional Components of Eggs from Blue Peafowl and Hen
Journal of Food and Nutrition Research. 2014, 2(4), 141-147. DOI: 10.12691/jfnr-2-4-2
Pub. Date: May 02, 2014Views: 22182Downloads: 14438
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