03-2020

Evaluation of Physicochemical Properties and Sensory Qualities of Pasta Enriched with Freeze-dried Sweet Whey

Boudalia, S., Gueroui, Y., Boumaza, B., Bousbia, A., Benada, M., Leksir, C., Mezroua, E.Y., Zemmouchi, K.R., Saoud, A., Chemmam, M.

75-85
DOI: 10.2478/sab-2020-0010

Integration of Spectral Measurement and UAV for Paddy Leaves Chlorophyll Content Estimation

Ghazali, M.F., Wikantika, K., Aryantha, I.N.P., Maulani, R.R., Yayusman, L.F, Sumantri, D.I.
86-97
DOI: 10.2478/sab-2020-0011



English ☰ Menu

We use cookies on the web presentations of the Czech University of Life Sciences Prague (under the czu.cz domain). These files give us ways to serve our services better and help us analyze site performance. We can share information about how you use our sites with our social media, advertising, and analytics partners. In the settings, you can choose which cookies we can use. You can change or revoke your consent at any time.