Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
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Technologies for Enhancement of Bioactive Components and Potential Health Benefits of Cereal and Cereal-Based Foods: Research Advances and Application Challenges.Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks.Modeling Biometric Traits, Yield and Nutritional and Antioxidant Properties of Seeds of Three Soybean Cultivars Through the Application of Biostimulant Containing Seaweed and Amino Acids.Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale.Gluten-free bakery and pasta products: prevalence and quality improvement
P2860
Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
description
2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
@wuu
2016年学术文章
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2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
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2016年學術文章
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name
Gluten-Free Precooked Rice-Yel ...... Properties and Microstructure.
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Gluten-Free Precooked Rice-Yel ...... Properties and Microstructure.
@nl
type
label
Gluten-Free Precooked Rice-Yel ...... Properties and Microstructure.
@en
Gluten-Free Precooked Rice-Yel ...... Properties and Microstructure.
@nl
prefLabel
Gluten-Free Precooked Rice-Yel ...... Properties and Microstructure.
@en
Gluten-Free Precooked Rice-Yel ...... Properties and Microstructure.
@nl
P2860
P50
P356
P1476
Gluten-Free Precooked Rice-Yel ...... Properties and Microstructure
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P2093
Abdallah Bouasla
Mohammed Nasereddine Zidoune
P2860
P304
P356
10.1111/1750-3841.13287
P577
2016-04-13T00:00:00Z