المؤلفون: Khosronia, Afsaneh, Asadi, Gholamhassan^{Aff1, IDs11694023019442_cor2}, Jafarpour, Afshin, Seyedin Ardebili, Seyed Mahdi, Yousefi, Shima

المصدر: Journal of Food Measurement and Characterization. 17(5):5163-5174

المؤلفون: Seunghyun Yoo, Seungho Lee, Sung-Won Kang, Kwang-Ho Ahn

المصدر: BioResources, Vol 19, Iss 1, Pp 1394-1409 (2024)

مصطلحات موضوعية: waste tempura flake, waste upcycling, thermoplastic starch, filler, bioplastic, compounding, Biotechnology, TP248.13-248.65

وصف الملف: electronic resource

Relation: https://ojs.bioresources.com/index.php/BRJ/article/view/23099; https://doaj.org/toc/1930-2126

URL الوصول: https://doaj.org/article/e8fa85ff08a44c2f8a79e277467594dc

المؤلفون: Hannan, Md. Abdul^Aff6, Habib, Kazi Ahsan^Aff6, Shahabuddin, A. M.^Aff6, Haque, Md. Ariful^Aff7, Munir, Mohammad Bodrul^Aff8

المساهمون: Hannan, Md. Abdul^Aff1, Habib, Kazi Ahsan^Aff2, Shahabuddin, A. M.^Aff3, Haque, Md. Ariful^Aff4, Bodrul Munir, Mohammad^Aff5

المصدر: Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide. :219-226

المؤلفون: Shukry Abdelbaky

المصدر: Beni-Suef University International Journal of Humanities and Social Sciences, Vol 1, Iss 1, Pp 147-173 (2019)

مصطلحات موضوعية: time, tempura, grammatical theories, traditional grammar, syntactic category, structuralist grammar, functional grammar – verbs, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: https://buijhs.journals.ekb.eg/article_73753_2230280813cf67961f7c4e66f42d8a55.pdf; https://doaj.org/toc/2314-8802; https://doaj.org/toc/2314-8810

URL الوصول: https://doaj.org/article/8aa69a453320419c8393fd920e0971ae

المؤلفون: Shukry Abdelbaky

المصدر: Beni-Suef University International Journal of Humanities and Social Sciences, Vol 1, Iss 1, Pp 175-210 (2019)

مصطلحات موضوعية: time, tempura, grammatical theories, traditional grammar, syntactic category, structuralist grammar, functional grammar, verbs, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: https://buijhs.journals.ekb.eg/article_73748_211a6f3071d6578b86dc3e1e5a6779b9.pdf; https://doaj.org/toc/2314-8802; https://doaj.org/toc/2314-8810

URL الوصول: https://doaj.org/article/e5b3ae44714d4dfaa60df6f720f654a5

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تسجيل الدخول للوصول الكامل.

المؤلفون: Valkanov, Vladimir^Aff12, Stoyanova-Doycheva, Asya^Aff12, Doychev, Emil^Aff12, Stoyanov, Stanimir^Aff12, Popchev, Ivan^Aff13, Radeva, Irina^Aff13

المساهمون: Kacprzyk, Janusz, Series editor^Aff1, Angelov, P., editor^Aff2, Atanassov, K.T., editor^Aff3, Doukovska, L., editor^Aff4, Hadjiski, M., editor^Aff5, Jotsov, V., editor^Aff6, Kacprzyk, J., editor^Aff7, Kasabov, N., editor^Aff8, Sotirov, S., editor^Aff9, Szmidt, E., editor^Aff10, Zadrożny, S., editor^Aff11

المصدر: Intelligent Systems'2014 : Proceedings of the 7th IEEE International Conference Intelligent Systems IS’2014, September 24‐26, 2014, Warsaw, Poland, Volume 1: Mathematical Foundations, Theory, Analyses. 322:427-435

المؤلفون: Carvalho, MJ, Ruiz-Carrascal, J.^Aff2

المصدر: Journal of Food Science and Technology. 55(6):2068-2078

المؤلفون: Asuka Taniguchi, Nami Kyogoku, Hiroko Kimura, Tsubasa Kondo, Keiko Nagao, Rie Kobayashi

المصدر: Foods, Vol 9, Iss 9, p 1246 (2020)

مصطلحات موضوعية: tempura, deep-fried product, barley, buckwheat, Job’s tears, antioxidant capacity, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/9/1246; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/e3d5d64e43fe4a948ef40aba2b9d47fa