Chałwa (Polish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Chałwa" in Polish language version.

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1alfabetsmakow.blogspot.com

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1sciencedirect.com

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1nutritionvalue.org

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1halvadopoiia.gr

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1tandfonline.com

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1dailymail.co.uk

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alfabetsmakow.blogspot.com

Gajjar Karrah, czyli indyjska chałwa z marchwi

bayern.de

bestellen.bayern.de

Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit, Jahresbericht 2008 s.65 (pdf)

dailymail.co.uk

Halva [online], Mail Online [dostęp 2024-01-03] (ang.).

doi.org

dx.doi.org

MohamedM. Elleuch MohamedM. i inni, Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier, „Food Chemistry”, 145, 2014, s. 765–771, DOI: 10.1016/j.foodchem.2013.08.085, ISSN 0308-8146 [dostęp 2024-01-03] (ang.).
K.I.K.I. Ereifej K.I.K.I., T.M.T.M. Rababah T.M.T.M., M.A.M.A. Al-Rababah M.A.M.A., Quality Attributes of Halva by Utilization of Proteins, Non-hydrogenated Palm Oil, Emulsifiers, Gum Arabic, Sucrose, and Calcium Chloride, „International Journal of Food Properties”, 8 (3), 2005, s. 415–422, DOI: 10.1080/10942910500267323, ISSN 1094-2912 [dostęp 2024-01-03] (ang.).

doi.org

Paweł Jałoszyński. Three new species of Marcepania Jałoszyński (Coleoptera: Staphylinidae: Scydmaeninae). „Zootaxa”. 4852 (2), s. 223–230, 2020. Magnolia Press. DOI: 10.11646/zootaxa.4852.2.7.

halvadopoiia.gr

Halva and Health [online], Παραδοσιακή Χαλβαδοποιία Μ. Κοσμίδης & ΣΙΑ Ο.Ε [dostęp 2024-01-03] (ang.).

jejkuchnia.pl

Przepis na chałwę

nutritionvalue.org

Halvah, plain nutrition facts and analysis. [online], www.nutritionvalue.org [dostęp 2024-01-03] (ang.).

sciencedirect.com

MohamedM. Elleuch MohamedM. i inni, Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier, „Food Chemistry”, 145, 2014, s. 765–771, DOI: 10.1016/j.foodchem.2013.08.085, ISSN 0308-8146 [dostęp 2024-01-03] (ang.).

tandfonline.com

K.I.K.I. Ereifej K.I.K.I., T.M.T.M. Rababah T.M.T.M., M.A.M.A. Al-Rababah M.A.M.A., Quality Attributes of Halva by Utilization of Proteins, Non-hydrogenated Palm Oil, Emulsifiers, Gum Arabic, Sucrose, and Calcium Chloride, „International Journal of Food Properties”, 8 (3), 2005, s. 415–422, DOI: 10.1080/10942910500267323, ISSN 1094-2912 [dostęp 2024-01-03] (ang.).

worldcat.org

MohamedM. Elleuch MohamedM. i inni, Improving halva quality with dietary fibres of sesame seed coats and date pulp, enriched with emulsifier, „Food Chemistry”, 145, 2014, s. 765–771, DOI: 10.1016/j.foodchem.2013.08.085, ISSN 0308-8146 [dostęp 2024-01-03] (ang.).
K.I.K.I. Ereifej K.I.K.I., T.M.T.M. Rababah T.M.T.M., M.A.M.A. Al-Rababah M.A.M.A., Quality Attributes of Halva by Utilization of Proteins, Non-hydrogenated Palm Oil, Emulsifiers, Gum Arabic, Sucrose, and Calcium Chloride, „International Journal of Food Properties”, 8 (3), 2005, s. 415–422, DOI: 10.1080/10942910500267323, ISSN 1094-2912 [dostęp 2024-01-03] (ang.).