Item request has been placed!

Item request cannot be made.

Processing Request

نتائج البحث

Display Settings

النتائج لكل صفحة: 10

Sort By: Relevance

Filter

فلترة النتائج

إعادة تعيين خيارات الفبترة

Item request has been placed!

Item request cannot be made.

Processing Request

Academic Journal

LEVELS OF THE FLUORIDE ION IN SIX TRADITIONAL ALCOHOLIC FERMENTED BEVERAGES COMMONLY CONSUMED IN ETHIOPIA.

Authors : Belete, Yohannes¹; Chandravanshi, Bhagwan Singh¹ ; Zewge, Feleke¹

Source: Fluoride. Jan-Mar2017, Vol. 50 Issue 1, p79-96. 18p.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

Academic Journal

Natural sparkling guava wine: volatile and physicochemical characterization.

Authors : Michelin Bertagnolli, Silvana Maria¹ ; Bernardi, Gabrieli²; Zamperetti Donadel, Jossiê¹

Source: Ciência Rural. 2017, Vol. 47 Issue 9, p1-7. 7p.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

Academic Journal

Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo.

Authors : Iskakova, Janyl¹ (AUTHOR) ; Smanalieva, Jamila¹ (AUTHOR); Kulmyrzaev, Asylbek¹ (AUTHOR)

Source: International Journal of Food Properties. 2017, Vol. 20 Issue 9, p2060-2070. 11p. 1 Diagram, 2 Charts, 5 Graphs.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

Academic Journal

STUDIES ON THE NUTRITIONAL PROPERTIES OF KUNUNZAKI DRINK ENRICHED WITH COCOA POWDER.

Authors : Abidoye, Olawumi Abidemi¹ ; Taiwo, Kehinde Adekunbi¹; Adeniran, Hezekiah Adekanmi¹

Source: Annals: Food Science & Technology. 2017, Vol. 18 Issue 2, p117-137. 21p.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

Academic Journal

Non-destructive determination of ethanol levels in fermented alcoholic beverages using Fourier transform mid-infrared spectroscopy.

Authors : Debebe, Ayalew ; Redi-Abshiro, Mesfin¹ ; Chandravanshi, Bhagwan¹

Source: Chemistry Central Journal. 3/24/2017, Vol. 11 Issue 1, p1-8. 8p.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

Academic Journal

THE OCCURRENCE OF YEASTS AND FUNCTIONAL PROPERTIES OF INDONESIAN ETHNIC FERMENTED FOODS AND BEVERAGES.

Authors : BALIA, Roostita L.¹ ; UTAMA, Gemilang L.²

Source: Scientific Papers. Series D. Animal Science. 2017, Vol. 60, p303-307. 5p.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

Academic Journal

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond.

Authors : Borges Fioravante, Marceli¹ ; Aiko Hiane, Priscila¹; Braga Neto, José Antônio¹

Source: Ciência Rural. 2017, Vol. 47 Issue 9, p1-6. 6p.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

Academic Journal

Volatiles and antioxidant activity of fermented Goji ( Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips).

Authors : Niu, Meican^1,2 (AUTHOR); Huang, Jun^1,2 (AUTHOR); Jin, Yao^1,2 (AUTHOR)

Source: International Journal of Food Properties. 2017 Supplement, Vol. 20, p2057-2069. 13p. 2 Diagrams, 2 Charts, 1 Graph.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

Periodical

The Travelling Spirit: Towards a Terroir of Beer.

Authors : Blue II, Ronald P.; Karioris, Frank G.

Source: Coldnoon: Travel Poetics. Sep2017, p46-63. 18p.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

Academic Journal

ASSESSMENT OF ESSENTIAL AND NON-ESSENTIAL METALS IN ETHIOPIAN TRADITIONAL FERMENTED ALCOHOLIC BEVERAGES.

Authors : Debebe, Ayalew^1,2; Singh Chandravanshi, Bhagwan¹ ; Redi-Abshiro, Mesfin¹

Source: Bulletin of the Chemical Society of Ethiopia. 2017, Vol. 31 Issue 1, p17-30. 14p.

تفاصيل العنوان

اقرأ على الانترنت اقرأ أكثر حفظ في قائمتي

نتائج البحث

فلترة النتائج

LEVELS OF THE FLUORIDE ION IN SIX TRADITIONAL ALCOHOLIC FERMENTED BEVERAGES COMMONLY CONSUMED IN ETHIOPIA.

Natural sparkling guava wine: volatile and physicochemical characterization.

Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo.

STUDIES ON THE NUTRITIONAL PROPERTIES OF KUNUNZAKI DRINK ENRICHED WITH COCOA POWDER.

Non-destructive determination of ethanol levels in fermented alcoholic beverages using Fourier transform mid-infrared spectroscopy.

THE OCCURRENCE OF YEASTS AND FUNCTIONAL PROPERTIES OF INDONESIAN ETHNIC FERMENTED FOODS AND BEVERAGES.

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond.

Volatiles and antioxidant activity of fermented Goji ( Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips).

The Travelling Spirit: Towards a Terroir of Beer.

ASSESSMENT OF ESSENTIAL AND NON-ESSENTIAL METALS IN ETHIOPIAN TRADITIONAL FERMENTED ALCOHOLIC BEVERAGES.

اتصل بنا

اتبع