Details
| Original language | English |
|---|---|
| Pages (from-to) | 135-138 |
| Journal | Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL) |
| Volume | 17 |
| Publication status | Published - 1995 |
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The browning of wheat germ preparations: II. Non-enzymatic processes. / El-Zeany, Bader A.; Tawakkol, M.S.; Shehata, M.A. et al.
In: Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL), Vol. 17, 1995, p. 135-138.
In: Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL), Vol. 17, 1995, p. 135-138.
Research output: Contribution to journal › Article › Research
El-Zeany, BA, Tawakkol, MS, Shehata, MA & Berger, RG 1995, 'The browning of wheat germ preparations: II. Non-enzymatic processes', Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL), vol. 17, pp. 135-138.
El-Zeany, B. A., Tawakkol, M. S., Shehata, M. A., & Berger, R. G. (1995). The browning of wheat germ preparations: II. Non-enzymatic processes. Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL), 17, 135-138.
El-Zeany BA, Tawakkol MS, Shehata MA, Berger RG. The browning of wheat germ preparations: II. Non-enzymatic processes. Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL). 1995;17:135-138.
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@article{d79772a17fdf4dbb854b4314e5fe4c68,
title = "The browning of wheat germ preparations: II. Non-enzymatic processes",
author = "El-Zeany, {Bader A.} and M.S. Tawakkol and M.A. Shehata and Berger, {Ralf G{\"u}nter}",
year = "1995",
language = "English",
volume = "17",
pages = "135--138",
}
Download
TY - JOUR
T1 - The browning of wheat germ preparations
T2 - II. Non-enzymatic processes
AU - El-Zeany, Bader A.
AU - Tawakkol, M.S.
AU - Shehata, M.A.
AU - Berger, Ralf Günter
PY - 1995
Y1 - 1995
M3 - Article
VL - 17
SP - 135
EP - 138
JO - Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL)
JF - Chemie, Mikrobiologie, Technologie der Lebensmittel (CMTL)
SN - 0366-7154
ER -