Similar Items: Physical, Rheological and Nutritional Properties of Plant-Based Frozen Dessert
- Red:Blue ratios differently change yield, nutritional quality and water use efficiency of twelve microgreen crops
- Operational Risk and Corporate Sustainability Relationship Using Case-Based Reasoning
- The study of pea pre-treatment effect on pea-based beverage quality
- Analysis of Fatty Acids and Antibacterial Whey Proteins in Organic and Conventional Milk: Potential Influence on Lactic Acid Bacteria Growth
- Factors Associated with the Adoption of Soil Conservation Technologies in Brazilian Family Farming
- Green skills that are required by farmers and related stakeholders as part of the circular economy society