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Effects of amylase treatment on the consistency and dietary fibre of cooked, fermented oat bran porridge
URI:
http://urn.fi/URN:NBN:fi:bib:me:W00142745100
about
entsyymit
käsittely
ravintoarvo
ruoanvalmistus
viljavalmisteet
author
Raheem, Bamidele
inLanguage
en
isPartOf
Fennica
name
Effects of amylase treatment on the consistency and dietary fibre of cooked, fermented oat bran porridge
P60049
<http://rdaregistry.info/termList/RDAContentType/1020>
Instances
1993 : University of Helsinki, Department of Food Technology
View this in Finna
Effects of amylase treatment on the consistency and dietary fibre of cooked, fermented oat bran porridge
URI:
http://urn.fi/URN:NBN:fi:bib:me:I00142745100
datePublished
1993
description
kuvitettu
identifier
propertyID:
FI-FENNI
value:
330333
propertyID:
FI-MELINDA
value:
001427451
propertyID:
skl
value:
f930715
isPartOf
[EKT-sarja]
Fennica
name
Effects of amylase treatment on the consistency and dietary fibre of cooked, fermented oat bran porridge
numberOfPages
72, [17] lehteä
P60048
<http://rdaregistry.info/termList/RDACarrierType/1049>
P60050
<http://rdaregistry.info/termList/RDAMediaType/1007>
publication
location:
Helsinki
organizer:
University of Helsinki, Department of Food Technology
publisher
University of Helsinki, Department of Food Technology
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