Number of the records: 1
Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals
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$a 10.5219/1933 $2 doi 040 $a NI001 $b slo 041 0-
$a eng 044 $a xo $c SK 080 $a 664.69 $2 2001 080 $a 633.171 $2 2001 080 $a 641.53 $2 2001 080 $a 663/664-021.465 $2 2001 245 00
$a Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals $h [elektronický zdroj] / $c Gulmaida Karimova ... [et al.] 300 $b ilustr. 500 $a Popis urobený 15.4.2025 504 $a Bibliografické odkazy 538 $a Spôsob prístupu: World Wide Web 650 07
$7 spu_us_auth*0252986 $a cestoviny $2 NI001PH 650 07
$7 spu_us_auth*0250870 $a proso $2 NI001PH 650 07
$7 spu_us_auth*0036647 $a prídavné látky $2 NI001PH 650 07
$7 spu_us_auth*0341062 $a varenie $2 NI001PH 650 07
$7 spu_us_auth*0251510 $a kvalita potravín $2 NI001PH 700 1-
$7 spu_us_auth*0442029 $a Karimova, Gulmaida $4 aut 700 1-
$7 spu_us_auth*0442030 $a Niyazbekova, Rimma $4 aut 700 1-
$7 spu_us_auth*0442031 $a Azzam, Khaldun Al $4 aut 700 1-
$7 spu_us_auth*0442032 $a Negim, El-Sayed $4 aut 773 0-
$w spu_us_epca*116835 $t Potravinárstvo Slovak Journal of Food Sciences $h Online $x 1337-0960 $7 nnas $d Nitrianske Hrnčiarovce : Združenie HACCP Consulting $g Vol. 18, no. 1 (2024), s. 122-138 856 4-
$u https://doi.org/10.5219/1933
Number of the records: 1