https://www.selleckchem.com/pr....oducts/pf-00835231.h
7 ± 3.6 mg 100 g-1, Mg content of 87.37 ± 1.19 mg 100 g-1 and Mn content of 2020 ± 130 µg 100 g-1, than the other bars. The overall sensory evaluation also yielded a high score for the cowpea-based bar (overall quality equal to 6.23 ± 1.1. Therefore, pulse flours could be potential nutritional ingredients for making snacks, and in particular, cereal bars containing them could be a viable product alternative for small rural cooperatives.Aim This study aimed to explore the mechanism of lncRNA PCAT7 underlying the progression of brea
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