Karavansaraybauten neuerer Zeit in Anatolien
- 期刊名称Der Islam
- 作者Erdmann, Kurt
- 卷第39卷
- 期第1期
- 印刷ISSN0021-1818
- 电子ISSN1613-0928
- 文件大小947.49KB
- 发表时间1964
- DOI10.1515/islm.1964.39.1.71
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Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak breadLaleh Mosharraf; Mahdi Kadivar; Mohammad Shahedi · 2009
Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germBansal, Shivani; Sudha, M. L. · International Journal of Food Sciences and Nutrition · 2011
Microstructural and rheological characteristics of dark, milk and white chocolate: a comparative studyV. Glicerina; F. Balestra; M. D. Rosa; S. Romani · 2015
A classification of food propertiesRahman, M. Shafiur; McCarthy, Owen J. · International Journal of Food Properties · 1999
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Mechanical Properties of PumpkinEmadi, Bagher; Kosse, Vladis; Yarlagadda, Prasad KOV · International Journal of Food Properties · 2005
Processing of Honey: A ReviewSubramanian, R.; Umesh Hebbar, H.; Rastogi, N.K. · International Journal of Food Properties · 2007
DIELECTRIC PROPERTIES OF MASHED POTATOESRegier, M.; Housova, J.; Hoke, K. · International Journal of Food Properties · 2001
Firmness Properties of MangoesJarimopas, Bundit; Kitthawee, Udomsak · International Journal of Food Properties · 2007
EditorialRahman, M. Shafiur · International Journal of Food Properties · 1998
Book ReviewInternational Journal of Food Properties · 2004