Determination of Nutritional, Sensory and Biological Properties of Colored Pasta Prepared from Quinoa Grains
| العنوان: | Determination of Nutritional, Sensory and Biological Properties of Colored Pasta Prepared from Quinoa Grains |
|---|---|
| المؤلفون: | T. T. El-Sisy, Nivin S. Nail |
| المصدر: | Asian Food Science Journal. 6:1-16 |
| بيانات النشر: | Sciencedomain International, 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | Environmental Engineering, Colored, Chemistry, Biological property, Sensory system, Food science |
| تدمد: | 2581-7752 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::17531933089a0a7ab68fb1c33a060f3f https://doi.org/10.9734/afsj/2019/45660 |
| رقم الأكسشن: | edsair.doi...........17531933089a0a7ab68fb1c33a060f3f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 25817752 |
|---|