I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Assessment of rheological and quality characteristics of br..:
Adnan AMJAD
;
Muhammad SOHAIB
;
Haq NAWAZ
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005010205&tlng=en. , 2021
Link:
https://doi.org/10.1590/fst.47820
RT Journal T1 <Title>Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:08391629a27642a5b85575e8e98f01c9&Exemplar=1&LAN=DE A1 Adnan AMJAD A1 Muhammad SOHAIB A1 Haq NAWAZ A1 Muhammad Sameem JAVED A1 Mohibullah SHAH A1 Faiz-Ul-Hassan SHAH A1 Muhammad Rizwan TARIQ A1 Muhammad Wasim SAJID A1 Ammar Ahmed KHAN A1 Muhammad BILAL A1 Haseeb USMAN A1 Muhammad AHMAD A1 Talal Majeed AHMAD PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2021 K1 ginger powder K1 antioxidants K1 bread quality K1 texture K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005010205&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.47820 DO https://doi.org/10.1590/fst.47820 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)
