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1دورية أكاديمية
المصدر: Czech Journal of Food Sciences, Vol 28, Iss 3, Pp 225-232 (2010)
مصطلحات موضوعية: exopolysaccharide, lactobacillus helveticus biscuits, xanthan, lb-gum, rheological properties, chemical quality attributes, sensory evaluation, Agriculture
العلاقة: https://cjfs.agriculturejournals.cz/artkey/cjf-201003-0010_exopolysaccharide-from-lactobacillus-helveticus-identification-of-chemical-structure-and-effect-on-biscuit-dua.phpTest; https://doaj.org/toc/1212-1800Test; https://doaj.org/toc/1805-9317Test; https://doaj.org/article/eb82f4b72daa4c6b8a80d7c80bd6b0baTest
الإتاحة: https://doi.org/10.17221/97/2009-CJFSTest
https://doaj.org/article/eb82f4b72daa4c6b8a80d7c80bd6b0baTest -
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المصدر: Czech Journal of Food Sciences. 28:225-232
مصطلحات موضوعية: food.ingredient, Lactobacillus helveticus, Absorption of water, biology, 010405 organic chemistry, Chemistry, Food additive, Food storage, Wheat flour, 02 engineering and technology, 021001 nanoscience & nanotechnology, biology.organism_classification, 01 natural sciences, 0104 chemical sciences, food, Food science, 0210 nano-technology, Sugar, Food quality, Ethanol precipitation, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::fbb568d387f05d34a69ac1fe8b274c54Test
https://doi.org/10.17221/97/2009-cjfsTest