Effect of amino acids on the composition and properties of extruded mixtures of wheat flour and glucose.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F00%3A00005326" target="_blank" >RIV/60461373:22330/00:00005326 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22320/00:00004636
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of amino acids on the composition and properties of extruded mixtures of wheat flour and glucose.
Original language description
Effect of amino acids on the composition and properties of extruded mixtures of wheat flour and glucose; snacks; baking; Maillard reaction
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Die Nahrung
ISSN
0027-769X
e-ISSN
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Volume of the periodical
44
Issue of the periodical within the volume
3
Country of publishing house
DE - GERMANY
Number of pages
5
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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