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1دورية أكاديمية
المؤلفون: Tianyan Chen, Wei Su, Yingchun Mu, Li Jiang, Qi Qi
المصدر: Food Chemistry: X, Vol 17, Iss , Pp 100626- (2023)
مصطلحات موضوعية: Lactipllantbacillus plantarum 5-1, Quality formation mechanism, Microbial diversity, Correlation analysis, Metabolic pathway, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2590157523000688Test; https://doaj.org/toc/2590-1575Test
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2دورية أكاديمية
المؤلفون: P. V. Medvedev, V. A. Fedotov
المصدر: Новые технологии, Vol 0, Iss 3, Pp 73-85 (2019)
مصطلحات موضوعية: white bread, control systems, quality management, quality formation, grain hardness, bakery products, technological properties of grain, bread quality, volumetric yield of bread, Food processing and manufacture, TP368-456
العلاقة: https://newtechology.mkgtu.ru/jour/article/view/317Test; https://doaj.org/toc/2072-0920Test; https://doaj.org/article/ad4dd480a9804cf1afbffb366f0d54c4Test
الإتاحة: https://doi.org/10.24411/2072-0920-2019-10307Test
https://doaj.org/article/ad4dd480a9804cf1afbffb366f0d54c4Test