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مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Issue Information

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2011 | Volume:44 | Issue:3|Papers Count:1

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Year

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Journal Article

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Title:

EVALUATION OF ANTIOXIDANT, RHEOLOGICAL AND SENSORIAL PROPERTIES OF WHEAT FLOUR DOUGH AND BREAD CONTAINING GINGER POWDER

Author(s):

BALESTRA E. | COCCI E. | PINNAVAIA G.

Journal:

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Issue Info:

Year:
2011
Volume:
44
Issue:
3
Pages:
700-705

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Scientific Information Database

ISSN: 2588-4824

Journal Issue Information

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:44 | Issue:3|Papers Count:1

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2011 | Volume:44 | Issue:3|Papers Count:1