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
Evaluation of the Physical, Chemical, Technological, and Se..:
Joy Chinenye Mba
;
Laise Trindade Paes
;
Leonara Martins Viana
...
Food Physics and (Bio)Chemistry. , 2023
Link:
https://doi.org/10.3390/foods12173261
RT Journal T1
Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_12_17_3261_&Exemplar=1&LAN=DE A1 Joy Chinenye Mba A1 Laise Trindade Paes A1 Leonara Martins Viana A1 Ana Júlia Carmanini Ferreira A1 Valéria Aparecida Vieira Queiroz A1 Hércia Stampini Duarte Martino A1 Luciana Azevedo A1 Carlos Wanderlei Piler de Carvalho A1 Mária Herminia Ferrari Felisberto A1 Frederico Augusto Ribeiro de Barros PB Multidisciplinary Digital Publishing Institute YR 2023 K1 sorghum flour K1 cowpea flour K1 extrudates K1 gluten-free cookie K1 bioactive compounds K1 extrusion K1 baking JF Food Physics and (Bio)Chemistry LK http://dx.doi.org/https://doi.org/10.3390/foods12173261 DO https://doi.org/10.3390/foods12173261 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)