{"title":"石榴皮粉对意大利面功能及工艺特性的改良","authors":"E. E. Mohamed, R. Essa","doi":"10.3923/AJFT.2018.1.7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"10 1","pages":"1-7"},"PeriodicalIF":0.0000,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Improvement of Functional and Technological Characteristics of Spaghetti by the Integration of Pomegranate Peels Powder\",\"authors\":\"E. E. Mohamed, R. Essa\",\"doi\":\"10.3923/AJFT.2018.1.7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7562,\"journal\":{\"name\":\"American Journal of Food Technology\",\"volume\":\"10 1\",\"pages\":\"1-7\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3923/AJFT.2018.1.7\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/AJFT.2018.1.7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}