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
Cooking quality, color, and texture profile analysis of a q..:
Huamán, Elizabeth Vargas
;
Hurtado, Vilma Pinto
;
Prieto, Jose M.
.
Ciência e Agrotecnologia. 48 (2024) - p. , 2024
Link:
https://doi.org/10.1590/1413-7054202448015623
RT Journal T1
Cooking quality, color, and texture profile analysis of a quinoa and lentil pasta
UL https://suche.suub.uni-bremen.de/peid=cr-10.1590_1413-7054202448015623&Exemplar=1&LAN=DE A1 Huamán, Elizabeth Vargas A1 Hurtado, Vilma Pinto A1 Prieto, Jose M. A1 Pinto, Edgar Mayta PB FapUNIFESP (SciELO) YR 2024 SN 1981-1829 SN 1413-7054 JF Ciência e Agrotecnologia VO 48 LK http://dx.doi.org/https://doi.org/10.1590/1413-7054202448015623 DO https://doi.org/10.1590/1413-7054202448015623 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)