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
2 Ergebnisse
1
Technological, quality and nutritional characteristics of R..:
Ahsan, Mehak
;
Moin, Abeera
;
Ashraf, Humaira
...
Italian Journal of Food Science. 35 (2023) 4 - p. 136-146 , 2023
Link:
https://doi.org/10.15586/ijfs.v35i4.2423
2
Technological, quality and nutritional characteristics of R..:
Ahsan, Mehak
;
Moin, Abeera
;
Ashraf, Humaira
...
Italian Journal of Food Science. 35 (2023) 4 - p. 136-146 , 2023
Link:
https://doi.org/10.15586/ijfs.v35i4.2423
RT Journal T1
Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour
UL https://suche.suub.uni-bremen.de/peid=cr-10.15586_ijfs.v35i4.2423&Exemplar=1&LAN=DE A1 Ahsan, Mehak A1 Moin, Abeera A1 Ashraf, Humaira A1 Kamran, Maliha A1 Manzoor, Iqra A1 Giuffrè, Angelo Maria PB Codon Publications YR 2023 SN 1120-1770 SN 1120-1770 JF Italian Journal of Food Science VO 35 IS 4 SP 136 OP 146 LK http://dx.doi.org/https://doi.org/10.15586/ijfs.v35i4.2423 DO https://doi.org/10.15586/ijfs.v35i4.2423 SF ELIB - SuUB Bremen RT Journal T1
Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour
UL https://suche.suub.uni-bremen.de/peid=cr-10.15586_ijfs.v35i4.2423&Exemplar=1&LAN=DE A1 Ahsan, Mehak A1 Moin, Abeera A1 Ashraf, Humaira A1 Kamran, Maliha A1 Manzoor, Iqra A1 Giuffrè, Angelo Maria PB Codon Publications YR 2023 SN 1120-1770 SN 1120-1770 JF Italian Journal of Food Science VO 35 IS 4 SP 136 OP 146 LK http://dx.doi.org/https://doi.org/10.15586/ijfs.v35i4.2423 DO https://doi.org/10.15586/ijfs.v35i4.2423 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)