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1
المؤلفون: Katleen Raes, Lotte Selis, Pieter Vermeir, Phara De Bock, Mia Eeckhout, Lori Daelemans, Filip Van Bockstaele
المصدر: Foods, Vol 10, Iss 651, p 651 (2021)
FOODS
Foods
Volume 10
Issue 3مصطلحات موضوعية: Agriculture and Food Sciences, Health (social science), Retrogradation (starch), amaranth, Starch, wholegrain, Amaranth, Plant Science, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Chenopodium quinoa, buckwheat, chemistry.chemical_compound, food, pseudocereals, chemical composition, lcsh:TP1-1185, Food science, Unsaturated fatty acid, biology, pasting behaviour, food and beverages, quinoa, Wholemeal flour, biology.organism_classification, food.food, Oleic acid, chemistry, micronutrients, technological properties, Fagopyrum, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab9388c7f73e64982bb3e692d6440b6bTest
https://www.mdpi.com/2304-8158/10/3/651Test -
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المؤلفون: Mia Eeckhout, Fien Van Schoors, Frank Devlieghere, Pieter Vermeir, Jan Verwaeren, Peter Maene, Filip Van Bockstaele, Els Debonne
المصدر: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
مصطلحات موضوعية: Agriculture and Food Sciences, Antifungal Agents, INHIBITION, Lactobacillus sanfranciscensis, Shelf life, Acetic acid, Microbiology, 03 medical and health sciences, chemistry.chemical_compound, LACTOBACILLUS-SANFRANCISCENSIS, SORBIC ACID, PROPIONIC ACIDS, Food Preservation, Lactobacillus, Lactic Acid, Food science, Veterinary Sciences, Triticum, Acetic Acid, 030304 developmental biology, 0303 health sciences, biology, Shelf-life, 030306 microbiology, Chemistry, digestive, oral, and skin physiology, Fungi, Aqueous two-phase system, Water, food and beverages, General Medicine, Undissociated acid, Bread, IN-VITRO, biology.organism_classification, Lactic acid, Sourdough, Fermentation, PAR-BAKED WHEAT, BACTERIA, GROWTH, BIODIVERSITY, Sorbic acid, MOLD SPOILAGE, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37beedb12e4a1374f4cb1f5302562268Test
https://biblio.ugent.be/publication/8647267/file/8647270Test