| Predicate |
Object |
| contentType |
Journal Article |
| endingPage |
105 |
| issn |
1438-2385
1438-2377 |
| issueIdentifier |
1-2 |
| pageRange |
99-105 |
| publicationName |
European Food Research and Technology |
| startingPage |
99 |
| bibliographicCitation |
Akdeniz N, Sahin S, Sumnu G. Effects of different batter formulations on the quality of deep-fat-fried carrot slices. European Food Research and Technology. 2005 Feb 09;221(1-2):99–105. doi: 10.1007/s00217-005-1146-z. |
| creator |
http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0002-0215-0219
http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0002-4334-2874
http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_b4b3e3946d6d9d94485a17315a1acad6 |
| date |
2005-02-09^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://doi.org/10.1007/s00217-005-1146-z |
| isPartOf |
http://rdf.ncbi.nlm.nih.gov/pubchem/journal/21746
https://portal.issn.org/resource/ISSN/1438-2385
https://portal.issn.org/resource/ISSN/1438-2377 |
| language |
English |
| source |
https://scigraph.springernature.com/
https://www.crossref.org/ |
| title |
Effects of different batter formulations on the quality of deep-fat-fried carrot slices |