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1دورية أكاديمية
المؤلفون: Jawed Aslam, Ashiq Hussain, Ghulam Mueen Ud-Din, Tusneem Kausar, Tahira Siddique, Khurram Kabir, Faiza Iftikhar Gorsi, Haseeb Haroon, Rizwan Nisar, Saima Noreen, João Miguel Rocha, Fatih Ozogul, Tuba Esatbeyoglu, Sameh A. Korma
المصدر: Frontiers in Sustainable Food Systems, Vol 7 (2023)
مصطلحات موضوعية: malted barley flour, bread, wheat flour, alpha amylase, baking characteristics, sensory quality, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://www.frontiersin.org/articles/10.3389/fsufs.2023.1230374/fullTest; https://doaj.org/toc/2571-581XTest
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2دورية أكاديمية
المؤلفون: Aslam, Jawed, Hussain, Ashiq, Mueen Ud-Din, Ghulam, Kausar, Tusneem, Siddique, Tahira, Kabir, Khurram, Gorsi, Faiza Iftikhar, Haroon, Haseeb, Nisar, Rizwan, Noreen, Saima, Rocha, João Miguel, Ozogul, Fatih, Esatbeyoglu, Tuba, Korma, Sameh A.
المصدر: Frontiers in Sustainable Food Systems 7 (2023) ; Frontiers in Sustainable Food Systems
مصطلحات موضوعية: alpha amylase, baking characteristics, baking quality, bread, malted barley flour, sensory quality, wheat flour, ddc:630
العلاقة: ESSN:2571-581X; http://dx.doi.org/10.15488/16117Test; https://www.repo.uni-hannover.de/handle/123456789/16244Test
الإتاحة: https://doi.org/10.15488/16117Test
https://doi.org/10.3389/fsufs.2023.1230374Test
https://www.repo.uni-hannover.de/handle/123456789/16244Test -
3دورية أكاديمية
المؤلفون: Marko Jukić, Gjore Nakov, Daliborka Koceva Komlenić, Nastia Vasileva, Franjo Šumanovac, Jasmina Lukinac
المصدر: Plants; Volume 11; Issue 6; Pages: 761
مصطلحات موضوعية: short-dough cookies, malted barley flour, sucrose reduction
جغرافية الموضوع: agris
وصف الملف: application/pdf
العلاقة: Phytochemistry; https://dx.doi.org/10.3390/plants11060761Test
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المؤلفون: Koljđeraj, Antonio
المساهمون: Jukić, Marko
مصطلحات موضوعية: biskvit, ječmeno sladno brašno, redukcija saharoze, malted barley flour, reduced sucrose addition, sponge cake, BIOTECHNICAL SCIENCES. Food Technology. Engineering, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0b68536c378d110dd94140e6ab5bbc4bTest
https://www.bib.irb.hr/1220031Test -
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المؤلفون: Jukić, Marko, Koceva Komlenić, Daliborka, Vasileva, Nastia, Nakov, Gjore, Lukinac, Jasmina
مصطلحات موضوعية: functional cookies, malted barley flour, sucrose reduction, hemic and lymphatic diseases, fungi, food and beverages
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::6067305a2bed5a46ac0b53c5a9069601Test
https://www.bib.irb.hr/1055760Test -
7رسالة جامعية
المؤلفون: Koljđeraj, Antonio
المساهمون: Jukić, Marko
مصطلحات موضوعية: biskvit, ječmeno sladno brašno, redukcija saharoze, sponge cake, malted barley flour, reduced sucrose addition, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Inženjerstvo, BIOTECHNICAL SCIENCES. Food Technology. Engineering
وصف الملف: application/pdf
العلاقة: https://repozitorij.unios.hr/islandora/object/ptfos:2126Test; https://urn.nsk.hr/urn:nbn:hr:109:987148Test; https://repozitorij.unios.hr/islandora/object/ptfos:2126/datastream/PDFTest
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المؤلفون: Crnčan, Marin
المساهمون: Jukić, Marko
مصطلحات موضوعية: senzorska svojstva, sladno brašno, sensory evaluation, cookies, malted barley flour, čajno pecivo, fizikalna svojstva, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology, physical properties
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ebba6dc2ed581beec3294ad31417271fTest
https://www.bib.irb.hr/1220053Test -
9رسالة جامعية
المؤلفون: Crnčan, Marin
المساهمون: Jukić, Marko
مصطلحات موضوعية: BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology, čajno pecivo, sladno brašno, fizikalna svojstva, senzorska svojstva, cookies, malted barley flour, physical properties, sensory evaluation
وصف الملف: application/pdf
العلاقة: https://repozitorij.unios.hr/islandora/object/ptfos:1814Test; https://urn.nsk.hr/urn:nbn:hr:109:618529Test; https://repozitorij.unios.hr/islandora/object/ptfos:1814/datastream/PDFTest
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10رسالة جامعية
المؤلفون: Čevapović, Iva
المساهمون: Jukić, Marko, Lukinac Čačić, Jasmina
مصطلحات موضوعية: medenjak, sladno brašno, fizikalna svojstva, senzorska svojstva, gingerbreads, malted barley flour, physical properties, sensory evaluation, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology
وصف الملف: application/pdf
العلاقة: https://repozitorij.unios.hr/islandora/object/ptfos:1788Test; https://urn.nsk.hr/urn:nbn:hr:109:103634Test; https://repozitorij.unios.hr/islandora/object/ptfos:1788/datastream/PDFTest