Number of the records: 1  

Physicochemical and sensory characteristics of kashk as influenced by quinoa flour addition

  1. TitlePhysicochemical and sensory characteristics of kashk as influenced by quinoa flour addition [elektronický zdroj] / Seyed Saeed Sekhavatizadeh ... [et al.]
    Author-s Sekhavatizadeh, Seyed Saeed (Author)
    Mirzaee, Najmeh (Author)
    Golmakani, Mohammad-Taghi (Author)
    Hosseinzadeh, Saeid (Author)
    Descriptionilustr., tab.
    NotesPopis urobený 25.5.2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web
    In Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 11, no. 5 (2022), e3438 [7] s.
    Subject-s mrlík čílsky viskozita lyzín potraviny senzorické analýzy
    CountrySlovakia
    LanguageEnglish
    DatabaseAgro-bibliography
Number of the records: 1  

  This site uses cookies to make them easier to browse. Learn more about how we use cookies.

Accept allSettingsReject all