Effects of Inulin and Xanthan Gum on the Physical, Digestibility, Sensory and Nutritional Properties of Sugar-Free Green Banana Flour Biscuit

Identification of ACE-inhibitory and Antioxidant Peptides Derived from the Hybrid Grouper Bones Hydrolysate

Valorisation of Hybrid Grouper Bone Gelatine: Identification and In Silico Analysis of Novel ACE-Inhibitory and Antioxidant Peptides Obtained Via Ultrafiltration

Development of sugar-free green saba banana flour biscuit

Effects of solvent system and drying on the total phenolic content and antioxidant activities of leaf extract of pereskia bleo

Effect Of Ultrasound-Assisted Enzymatic Hydrolysis Enhances Ace-Inhibitory And Antioxidant Activities Of Edible Bird's Nest Co-Product.