Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum) (Englisch)
- Neue Suche nach: Gujral, Hardeep Singh
- Neue Suche nach: Sharma, Paras
- Neue Suche nach: Sharma, Ritupriya
- Neue Suche nach: Gujral, Hardeep Singh
- Neue Suche nach: Sharma, Paras
- Neue Suche nach: Sharma, Ritupriya
In:
Food Science and Biotechnology
;
22
, Suppl 1
; 183-188
;
2013
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum)
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Beteiligte:
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Erschienen in:Food Science and Biotechnology ; 22, Suppl 1 ; 183-188
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Verlag:
- Neue Suche nach: The Korean Society of Food Science and Technology
- Neue Suche nach: Springer
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Erscheinungsort:[Berlin]
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Erscheinungsdatum:2013
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ISSN:
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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: 664.005
- Weitere Informationen zu Dewey Decimal Classification
- Neue Suche nach: 58.34$jLebensmitteltechnologie / 58.34 / 58.30$jBiotechnologie / 58.30
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Klassifikation:
DDC: 664.005 BKL: 58.34$jLebensmitteltechnologie / 58.34 Lebensmitteltechnologie / 58.30$jBiotechnologie / 58.30 Biotechnologie -
Datenquelle:
Inhaltsverzeichnis – Band 22, Ausgabe Suppl 1
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