Erscheinungsjahr
Medientyp
Format
Lizenz
Sprache
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Synthesis and taste properties of maltose and maltitol analogues
British Library Online Contents | 1993| -
Correlation of Selected Biochemical, Chemical and Physico-chemical Parameters and Sensory Perception of Staling in Arabic Bread
British Library Online Contents | 1993| -
Effect of Staling on Viscoelastic Properties of Pastes Prepared from Arabic Bread
Online Contents | 1994| -
Formulation of Gluten-Free Pocket-Type Flat Breads: Optimization of Methylcellulose, Gum Arabic, and Egg Albumen Levels by Response Surface Methodology
British Library Online Contents | 1994| -
Effect of Staling on Viscoelastic Properties of Pastes Prepared from Arabic Bread
British Library Online Contents | 1994| -
Effect of shortening and surfactants on selected chemical-physicochemical parameters and sensory quality of Arabic bread
Online Contents | 1995|Beteiligte: Hani, I. -
Ripening Changes and Sensory Properties of Bovine, Caprine and Ovine Shankleesh
Online Contents | 1995| -
Some Selected Physicochemical Properties of Buffalo Gourd (Cucurbita foetidissima HBK) Root Starch
Online Contents | 1995| -
Ripening Changes and Sensory Properties of Bovine, Caprine and Ovine Shankleesh
British Library Online Contents | 1995| -
Effect of shortening and surfactants on selected chemical/physicochemical parameters and sensory quality of Arabic bread
British Library Online Contents | 1995| -
Relationships of Selected Wheat Parameters to Burghul-Making Quality
Online Contents | 1997|Beteiligte: Baalbaki, I. -
Relationships of Selected Wheat Parameters to Burghul-Making Quality
British Library Online Contents | 1997| -
Identification of Key Textural Attributes of Arabic Bread and Their Application to the Assessment of Storage and Quality
British Library Online Contents | 1998| -
Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread
British Library Online Contents | 1999| -
Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture)
British Library Online Contents | 1999| -
Sensory properties and consumer acceptance of concentrated yogurt made from cow's, goat's and sheep's milk
British Library Online Contents | 2001| -
Sensory properties and consumer acceptance of concentrated yogurt made from cow's, goat's and sheep's milk
Online Contents | 2001|Beteiligte: Toufeili, I. -
Effect of Glass Transition and Cross-Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram
British Library Online Contents | 2002| -
Determination of Shelf Life of Concentrated Yogurt (Labneh) Produced by In-Bag Straining of Set Yogurt using Hazard Analysis
British Library Online Contents | 2002| -
DAIRY FOODS - Determination of Shelf Life of Concentrated Yogurt (Labneh) Produced by In-Bag Straining of Set Yogurt using Hazard Analysis
Online Contents | 2002|Beteiligte: Toufeili, I. -
Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage
British Library Online Contents | 2003| -
pH, Temperature and Hydration Kinetics of Faba Beans (Vicia faba L.)
British Library Online Contents | 2003| -
pH, Temperature and Hydration Kinetics of Faba Beans (Vicia faba L.)
Online Contents | 2003|Beteiligte: Toufeili, I. -
Glass Transition Behavior and Rheological Properties of Surfactants and Gluten-Surfactant Mixtures.
Online Contents | 2004| -
Glass Transition Behavior and Rheological Properties of Surfactants and Gluten-Surfactant Mixtures
British Library Online Contents | 2004| -
Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread
British Library Online Contents | 2005| -
Isolation, molecular characterization and antimicrobial resistance patterns of Salmonella and Escherichia coli isolates from meat-based fast food in Lebanon
British Library Online Contents | 2005| -
Identification of some rancidity measures at the end of the shelf life of sunflower oil
British Library Online Contents | 2006| -
Yield and quality of red stigmas from different saffron strains at contrasting Mediterranean sites
British Library Online Contents | 2006| -
YIELD AND QUALITY OF RED STIGMAS FROM DIFFERENT SAFFRON STRAINS AT CONTRASTING MEDITERRANEAN SITES
Online Contents | 2006|Beteiligte: Toufeili, I. -
Comprehensive Review of Scientific Literature Pertaining to Nitrogen Protein Conversion Factors
British Library Online Contents | 2007| -
Comprehensive Review of Scientific Literature Pertaining to Nitrogen Protein Conversion Factors
Online Contents | 2007| -
Mapping determinants of purchase intent of concentrated yogurt (Labneh) by conjoint analysis
British Library Online Contents | 2007| -
Sensory Thresholds of Selected Phenolic Constituents from Thyme and their Antioxidant Potential in Sunflower Oil
British Library Online Contents | 2008| -
Levels of benzoic and sorbic acid preservatives in commercially produced yoghurt in Lebanon
British Library Online Contents | 2008| -
The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi
British Library Online Contents | 2009| -
The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi
Online Contents | 2009|Beteiligte: Toufeili, I. -
Designing and testing of an Arabic version of the hedonic scale for use in acceptability tests
British Library Online Contents | 2010|
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