{"title":"用不同比例的胡德里大枣和炒青扁豆(Lens culinaris Medik.)","authors":"Rehab F. M. Ali","doi":"10.1080/23311932.2023.2300880","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":504124,"journal":{"name":"Cogent Food & Agriculture","volume":"47 12","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality evaluation of snack bars prepared using different proportions of Khudri dates and fried green lentil (\\n Lens culinaris\\n Medik.)\",\"authors\":\"Rehab F. M. Ali\",\"doi\":\"10.1080/23311932.2023.2300880\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":504124,\"journal\":{\"name\":\"Cogent Food & Agriculture\",\"volume\":\"47 12\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-01-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cogent Food & Agriculture\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/23311932.2023.2300880\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cogent Food & Agriculture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/23311932.2023.2300880","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}