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1دورية أكاديمية
المؤلفون: Henock Woldemichael Woldemariam, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Toepfl, Kemal Aganovic
المصدر: International Journal of Food Properties, Vol 24, Iss 1, Pp 1416-1437 (2021)
مصطلحات موضوعية: red pepper, powder, paste, stability, chemical properties, physical properties, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
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المؤلفون: Paulos Getachew Teshome, Kemal Aganovic, Stefan Toepfl, Shimelis Admassu Emire, Henock Woldemichael Woldemariam
المصدر: International Journal of Food Properties, Vol 24, Iss 1, Pp 1416-1437 (2021)
مصطلحات موضوعية: biology, Chemistry, Nutrition. Foods and food supply, powder, stability, TP368-456, biology.organism_classification, paste, physical properties, Food processing and manufacture, Capsicum annuum, Rheology, red pepper, Pepper, TX341-641, Food science, Aroma, chemical properties, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6f88368b2d20ed4c7a5cb31fac7fd60Test
https://doaj.org/article/d0efaa81aeec45bd9c31c8cc3caa3d57Test