Results 201 to 206 of about 313,486 (206)

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

Food Hydrocolloids, 2008
Makoto Nakauma, Takahiro Funami, Saphwan Al-Assaf   +2 more
exaly  

Mastering Modern Standard Arabic Idioms

openaire   +1 more source

Convergent Syntax in Modern Standard Arabic:

2018
openaire   +1 more source

Inversion In Modern Standard English And Modern Standard Arabic:, A Contrastive Study

مجلة العلوم الانسانية, 2015
Ahmed Jundi Ali, Abidali Nayif Hassan
openaire   +1 more source

Doubled Verbs in Modern Standard Arabic

1990
openaire   +1 more source

The integral teaching of Moroccan Arabic and Modern Standard Arabic

2002
openaire   +1 more source