Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure (Englisch)
- Neue Suche nach: Bouasla, Abdallah
- Neue Suche nach: Bouasla, Abdallah
- Neue Suche nach: Wójtowicz, Agnieszka
- Neue Suche nach: Zidoune, Mohammed Nasereddine
- Neue Suche nach: Olech, Marta
- Neue Suche nach: Nowak, Renata
- Neue Suche nach: Mitrus, Marcin
- Neue Suche nach: Oniszczuk, Anna
In:
Journal of food science
;
81
, 5
; C1070-C1079
;
2016
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure
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Beteiligte:Bouasla, Abdallah ( Autor:in ) / Wójtowicz, Agnieszka / Zidoune, Mohammed Nasereddine / Olech, Marta / Nowak, Renata / Mitrus, Marcin / Oniszczuk, Anna
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Erschienen in:Journal of food science ; 81, 5 ; C1070-C1079
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Verlag:
- Neue Suche nach: Blackwell
-
Erscheinungsort:Malden, Mass.
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Erscheinungsdatum:2016
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ISSN:
-
ZDBID:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5800
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Schlagwörter:
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Klassifikation:
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Datenquelle:
Inhaltsverzeichnis – Band 81, Ausgabe 5
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