维普期刊资源整合服务平台（V6.5）

22篇 您的检索式：作者名="ZGHAL M"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Phase transformations in TiAl based alloys显示文摘	Zghal S Thomas M Naka S	2005	Acta Materialia2005，53，9：	1
2	Phase transformations in TiAl based alloys显示文摘	THOMAS M NAKA S	2005	Acta Materialia2005，53，9：	1
3	Bread properties and crumbstructure 显示文摘	Scanlon M Q Zghal M C	2001	Food Research International2001，34，10：	1
4	Characterization of stimula-ted Brillouin scattering in small core microstructured chal-cogenide fiber 显示文摘	Cherif R Zghal M Tartara L	2012	Optics Communications2012，285，3：	1
5	Cellular Structure of Bread Crumb and its Influence on Mechanical Properties显示文摘	Zghal M C Scanlon M G Sapirstein H D	2002	Journal of Cereal Science2002，36，2：	1
6	Bread properties and crumb structure显示文摘	Scanlon M G Zghal M C	2001	Food Research International2001，34，：	1
7	Cellular structure of bread crumb and its influence on mechanical properties显示文摘	ZGHAL M C SCANLON M G SAPIRSTEIN H D	2002	Journal of Cereal Science2002，36，2：	1
8	Effects of flour strength,baking absorption, and processing conditions on the structure and mechanical properties of bread crumb显示文摘	Zghal M C Scanlon M G Sapirstein H D	2001	Cere- al Chemistry2001，78，：	1
9	Phase transformations in TiAl based alloys显示文摘	ZGHAL S THOMAS M NAKA S	2005	Acta Materialia2005，53，9：	1
10	Effects of flour strength,baking absorption, and processing conditions on the structure and mechanical properties of bread crumb显示文摘	Zghal M C Scanlon M G Sapirstein	2001	Cereal Chemistry2001，78，1：	1
11	Cellular structureof breadcrumb and its influence on mechanical properties显示文摘	ZGHAL M C SCANLON M G SAPIRSTEIN H D	2002	Journalof Cereal Science2002，36，2：	1
12	Structural transformations activated during the formation of the lamellar microstructure of Ti Al alloys显示文摘	Zghal S Thomas M Couret A	2005	Intermetallics2005，13，9：	1
13	Bread properties and crumb structure 显示文摘	Scanlon M G Zghal M C	2001	Food Research International:2001，34，10：	1
14	Bread properties and crumb structure显示文摘	Scanlon M G Zghal M C	2001	Food research international2001，34，10：	1
15	Effects of flour strength,baking absorption,and processing conditions on the structure and mechanical properties of bread crumb显示文摘	Zghal M C Scanlon M G Sapirstein H D	2001	Cereal Chemistry2001，，1：	1
16	A model driven approach of ontological components for on-line semantic Web information retrieval显示文摘	Zghal H B Aufaure M A Ben Mustapha N	2007	Journal of Web Engineering2007，6，4：	1
17	Phase transformations in TiAl based alloys显示文摘	Zghal S Thomas M Naka S	2005	Acta Materialia2005，53，9：	1
18	Highly nonlinear As2Se3 -based chalcogenide photonic crystal fiber for midinfrared supercontinuum generation显示文摘	Cherif R Salem A B Zghal M	2010	Optical Engineering2010，49，09：	1
19	Cellular structure of bread crumb and its influence on mechanical properties 显示文摘	Zghal M C Scanlon M G Sapirstein H D	2002	Journal of Cereal Science2002，36，2：	1
20	Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb显示文摘	Zghal M C Scanlon M G Sapirstein H D	2001	Cereal Chemistry2001，，78：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示