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Food and Nutrition Sciences
Submission
Food and Nutrition Sciences
ISSN Print:
2157-944X
ISSN Online:
2157-9458
www.scirp.org/journal/fns
E-mail:
fns@scirp.org
Google-based Impact Factor:
0.92
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"
The Impact of Hydrothermal Treatments on Technological Properties of Whole Grains and Soriz (
Sorghum oryzoidum
) Groats
"
written by
Rodica Siminiuc, Dinu Țurcanu
,
published by
Food and Nutrition Sciences
,
Vol.11 No.10, 2020
has been cited by the following article(s):
Google Scholar
CrossRef
[1]
Influence of Culinary Treatment on Soriz Mineral Elements (Sorghum Oryzoidum)
Food and Nutrition Sciences
,
2022
[2]
Alimentația și sindromul premenstrual: Ghid
2022
[3]
Effect of Dehulling and Hydrothermal Treatment on the Amino Acid Content of Soriz (Sorghum oryzoidum)
Food and Nutrition Sciences
,
2021
[4]
ФОРМУВАННЯ БІОХІМІЧНОЇ СКЛАДОВОЇ БОРОШНА ІЗ ЗЕРНА РІЗНИХ ГІБРИДІВ СОРИЗУ
2021
[5]
Sarmale-symbol of moldovan gastronomy
2020
[6]
ВМІСТ ВІТАМІНІВ І МІНЕРАЛЬНИХ ЕЛЕМЕНТІВ У ЗЕРНОПРОДУКТАХ РІЗНИХ СОРТІВ СОРИЗУ
[7]
ВВ Любич
No relevant information.
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