- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
1 Online-Ressource.
- Language
-
Englisch
- Bibliographic citation
-
Impact of cooking on nutritional contents of kenger in terms of antioxidants ; volume:7 ; number:1 ; day:4 ; month:1 ; year:2025 ; pages:1-12 ; date:12.2025
Food production, processing and nutrition ; 7, Heft 1 (4.1.2025), 1-12, 12.2025
- Creator
-
Kalkan, Indrani
Eyupoglu, Ozan Emre
Karatas, Sukru
Aissaoui, Zakia El Miri
Anık, Rusen
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1186/s43014-024-00274-0
- URN
-
urn:nbn:de:101:1-2503082102474.892170052978
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
2025-08-15T07:23:13+0200
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Kalkan, Indrani
- Eyupoglu, Ozan Emre
- Karatas, Sukru
- Aissaoui, Zakia El Miri
- Anık, Rusen
- SpringerLink (Online service)
Other Objects (12)
Chapter IV. Processes and Terms Used in Cooking
Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets
LETTERS COOKING UTENSILS
Refinements of cooking
The origins of cooking : palaeolithic and neolithic cooking
The science of cooking
Comparison of different hulled wheat genotypes in terms of yield, morphological, and nutritional properties
Use of Antioxidants in Cardiovascular Surgery
Towards fuel antioxidants of new types
The Complexities of Home Cooking
Recycling of metallocene isotactic polypropylene: importance of antioxidants
The evolution of antioxidants in modern medicine
Chapter IV. Processes and Terms Used in Cooking
Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets
LETTERS COOKING UTENSILS
Refinements of cooking
The origins of cooking : palaeolithic and neolithic cooking
The science of cooking
Comparison of different hulled wheat genotypes in terms of yield, morphological, and nutritional properties
Use of Antioxidants in Cardiovascular Surgery
Towards fuel antioxidants of new types
The Complexities of Home Cooking
Recycling of metallocene isotactic polypropylene: importance of antioxidants
The evolution of antioxidants in modern medicine
Chapter IV. Processes and Terms Used in Cooking
Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets
LETTERS COOKING UTENSILS
Refinements of cooking
The origins of cooking : palaeolithic and neolithic cooking
The science of cooking
Comparison of different hulled wheat genotypes in terms of yield, morphological, and nutritional properties
Use of Antioxidants in Cardiovascular Surgery
Towards fuel antioxidants of new types
The Complexities of Home Cooking
Recycling of metallocene isotactic polypropylene: importance of antioxidants