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1دورية أكاديمية
المؤلفون: Šimurina Olivera, Brkljača Jovana, Krulj Jelena, Jambrec Dubravka, Filipčev Bojana, Jevtić-Mučibabić Rada, Pestorić Mladenka
المصدر: Journal on Processing and Energy in Agriculture, Vol 19, Iss 5, Pp 236-240 (2015)
مصطلحات موضوعية: soy protein concentrate, pea protein isolates, high protein wholegrain spelt bread, Agriculture
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Joanna Korczyk-Szabó, MAGDALENA LACKO-BARTOŠOVÁ
المصدر: Journal of Central European Agriculture, Vol 14, Iss 4, Pp 1343-1352 (2013)
مصطلحات موضوعية: crumb texture, firmness, relative elasticity, spelt bread, stiffness, Agriculture
وصف الملف: electronic resource
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3
المؤلفون: Leskovec, Petra
المساهمون: Golob, Terezija
مصطلحات موضوعية: bel kruh, food composition tables, črn kruh, spelt bread, energy values, kruh, bread, rye bread, bel prepečenec, mešan kruh, hranilna vrednost, buckwheat bread, polbel kruh, brown bread, bread white rusk, chemical composition, prepečenec z več žiti, kemijska sestava, energijska vrednost, ajdov kruh, koruzni kruh, udc:641.1:664.66:543.61, white bread, pirin kruh, mixed bread, multigrain rusk, ržen kruh, mešan kruh z manj soli, semi-white bread, prehranske tabele, mixed bread with less salt, nutritional values, white bread with cheese, corn bread, bel kruh s sirom
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::b4b735171fee6fc3bd1a4e2de8a0ebd6
https://hdl.handle.net/20.500.12556/RUL-118981 -
4دورية أكاديمية
المؤلفون: Zieliński, Henryk, Ceglińska, Alicja, Michalska, Anna
المصدر: European Food Research and Technology: Zeitschrift für Lebensmittel-Untersuchung und -Forschung A. January 2008 226(3):537-544
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5
المؤلفون: Jelena Krulj, Zorica Belić, Jovana Brkljača, Olivera Šimurina, Bojana Filipčev, Mladenka Pestorić, Dubravka Jambrec
المصدر: Croatian journal of food science and technology
Volume 8
Issue 2
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 107-111 (2016)مصطلحات موضوعية: lcsh:TP368-456, media_common.quotation_subject, digestive, oral, and skin physiology, food and beverages, 02 engineering and technology, General Medicine, Biology, 021001 nanoscience & nanotechnology, lcsh:Food processing and manufacture, Plant protein, wholegrain spelt bread enriched with protein, soy protein concentrate, pea protein isolate, 0202 electrical engineering, electronic engineering, information engineering, 020201 artificial intelligence & image processing, Quality (business), Food science, 0210 nano-technology, media_common
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a50cd3d0d965c380ca84356a624a82a
https://hrcak.srce.hr/171202 -
6دورية أكاديمية
لا يتم عرض هذه النتيجة على الضيوف.
تسجيل الدخول للوصول الكامل. -
7مورد إلكتروني
المصدر: Croatian journal of food science and technology; ISSN 1847-3466 (Print); ISSN 1848-9923 (Online); Volume 8; Issue 2
مصطلحات الفهرس: wholegrain spelt bread enriched with protein; soy protein concentrate; pea protein isolate, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion
URL:
https://hrcak.srce.hr/171202 https://hrcak.srce.hr/file/252626
info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2016.8.2.10 -
8مورد إلكتروني
المصدر: Croatian journal of food science and technology; ISSN 1847-3466 (Print); ISSN 1848-9923 (Online); Volume 8; Issue 2
مصطلحات الفهرس: wholegrain spelt bread enriched with protein; soy protein concentrate; pea protein isolate, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion
URL: info:eu-repo/semantics/altIdentifier/doi/10.17508/CJFST.2016.8.2.10
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9مورد إلكتروني
المصدر: Journal of Central European Agriculture; ISSN 1332-9049 (Online); Volume 14; Issue 4
مصطلحات الفهرس: crumb texture; firmness; relative elasticity; spelt bread; stiffness, text, info:eu-repo/semantics/other, info:eu-repo/semantics/publishedVersion
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10مورد إلكتروني
المصدر: Journal of Central European Agriculture; ISSN 1332-9049 (Online); Volume 14; Issue 4
مصطلحات الفهرس: crumb texture; firmness; relative elasticity; spelt bread; stiffness, text, info:eu-repo/semantics/other, info:eu-repo/semantics/publishedVersion