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المؤلفون: Seda Arioglu-Tuncil, Gebisa Ejeta, Osvaldo H. Campanella, Mehtap Fevzioglu, Bruce R. Hamaker, Yunus E. Tuncil
المصدر: Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 6, Pp 877-882 (2019)
مصطلحات موضوعية: hdhl sorghum, 030309 nutrition & dietetics, Composite number, bread, Viscoelasticity, lcsh:Agriculture, 03 medical and health sciences, 0404 agricultural biotechnology, Rheology, lcsh:Agriculture (General), Composite material, Elasticity (economics), 0303 health sciences, biology, Chemistry, fungi, lcsh:S, viscoelastic properties, food and beverages, 04 agricultural and veterinary sciences, General Medicine, Sorghum, biology.organism_classification, lcsh:S1-972, 040401 food science, rheological properties, composite dough, Protein body, Food quality, Sweet sorghum
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeec4cce1302d0f5fccdc3f1ad1e0088
https://doi.org/10.24925/turjaf.v7i6.877-882.2484