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16 та иш

Иш: Study on the biochemical indicators of carrot varieties and their scientific and practical importance in the preparation of juice in industry

  1. Engineering and Technology

    Hamed M. El-Badry

    Боб196320 иқтибос
    ABI
  2. African Journal of Biotechnology

    Mamiro, P, Nygaya, M, Kimani, P.M. +4

    Бошқа20269 иқтибос
    ABI
  3. Convective air drying characteristics of thin layer carrots

    İ̇brahim Doymaz

    Мақола20034 иқтибос
    ABI
  4. Journal of Pharmacognosy and Phytochemistry

    Prajapati, Dr. Vinay Kumar, Singh, M. P. V. Vikram

    Бошқа20184 иқтибос
    ABI
  5. Chemical composition, functional properties and processing of carrot—a review

    Krishan Datt Sharma, Swati Karki, N. S. Thakur +1

    Мақола20113 иқтибос
    ABI
  6. Characterization of vacuum microwave, air and freeze dried carrot slices

    Tein M. Lin, Timothy D. Durance, Christine H. Scaman

    Мақола19983 иқтибос
    ABI
  7. Changes in pectic substances in carrots during dehydration with and without blanching

    D. Plat, N. Ben‐Shalom, A. LEVI

    Мақола19912 иқтибос
    ABI
  8. The evolving role of carotenoids in human biochemistry

    Garry J. Handelman

    Шарҳ мақола20012 иқтибос
    ABI
  9. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI
  10. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI
  11. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI
  12. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI
  13. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI
  14. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI