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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 9 of 40 found articles
| Title: |
Cooking quality and sensorial properties of noodle supplemented with oat flour |
| Author: |
Aydin, Emine Gocmen, Duygu |
| Appeared in: |
Food science and biotechnology |
| Paging: | Volume 20 (2011) nr. 2 pages 507-511 |
| Year: |
2011 |
| Contents: | |
| Publisher: |
The Korean Society of Food Science and Technology, Heidelberg |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 9 of 40 found articles
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