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1دورية أكاديمية
المؤلفون: Ghoshal, G., Shivhare, U.S., Banerjee, U.C.
المصدر: In Food Science and Human Wellness December 2016 5(4):219-229
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2دورية أكاديمية
المؤلفون: G. Ghoshal, U.S. Shivhare, U.C. Banerjee
المصدر: Food Science and Human Wellness, Vol 5, Iss 4, Pp 219-229 (2016)
مصطلحات موضوعية: Bread, Firmness, Enzyme, Texture, Microstructure, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
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3
المؤلفون: Uttam Chand Banerjee, Gargi Ghoshal, Uma Shankar Shivhare
المصدر: Food Science and Human Wellness, Vol 5, Iss 4, Pp 219-229 (2016)
مصطلحات موضوعية: chemistry.chemical_classification, Starch, digestive, oral, and skin physiology, food and beverages, lcsh:TX341-641, 04 agricultural and veterinary sciences, Bread, Polysaccharide, Shelf life, Microstructure, 040401 food science, Gluten, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Firmness, Enzyme, Xylanase, Texture (crystalline), Food science, Texture, Fourier transform infrared spectroscopy, lcsh:Nutrition. Foods and food supply, Food Science