Treffer 1 - 2 von 2 für Suche 'Alkhudayri', Suchdauer: 0,37s Treffer weiter einschränken
  1. 1
    Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread)

    Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread) von Almaiman, Salah A., Rahman, Ibrahim Abdel, Gassem, Mostafa, Dalal, Alkhudayri, Alhuthayli, Haya F., Mohammed, Mohammed Awad, Hassan, Amro B., Fickak, Adil, Osman, Magdi

    Veröffentlicht in Journal of Oleo Science

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  2. 2
    Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread)

    Biochemical Changes during Traditional Fermentation of Saudi Sorghum (Sorghum bicolor L.) Cultivars Flour into Khamir (Local Gluten Free Bread) von Salah A. Almaiman, Ibrahim Abdel Rahman, Mostafa Gassem, Dalal, Alkhudayri, Haya F. Alhuthayli, Mohammed Awad Mohammed, Amro B. Hassan, Adil Fickak, Magdi Osman

    Veröffentlicht in Journal of Oleo Science

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