- Bài báo tạp chí
- Nhan đề: Effects of high hydrostatic pressure on rheological and thermal
properties of chickpea (Cicer arietinum L.) flour slurry and
heat-induced paste
/ M. Dolores Alvarez and others
|
Nhan đề
| Effects of high hydrostatic pressure on rheological and thermal
properties of chickpea (Cicer arietinum L.) flour slurry and
heat-induced paste
/ M. Dolores Alvarez and others | |
Mô tả vật lý
| From p.14-25 | |
Từ khóa tự do
| Chickpea flour | |
Từ khóa tự do
| High pressure treatment | |
Từ khóa tự do
| Oscillation test | |
Tác giả(bs) CN
| Canet, Wenceslao | |
Tác giả(bs) CN
| Dolores Alvarez, M. | |
Tác giả(bs) CN
| Dolores Olivares, M. | |
Tác giả(bs) CN
| Fuentes, Raúl | |
Nguồn trích
| Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.-
Số: S
Tập: 21
Năm: 2014 |
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| 001 | 120642 |
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| 002 | 21 |
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| 004 | 976ADCD0-1413-4A89-90D5-8C0F36E6A40B |
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| 005 | 201912061540 |
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| 008 | 081223s vm| vie |
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| 009 | 1 0 |
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| 039 | |y20191206154011|zluuyen |
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| 245 | |aEffects of high hydrostatic pressure on rheological and thermal
properties of chickpea (Cicer arietinum L.) flour slurry and
heat-induced paste
/ |cM. Dolores Alvarez and others |
|---|
| 300 | |aFrom p.14-25 |
|---|
| 653 | |aChickpea flour |
|---|
| 653 | |aHigh pressure treatment |
|---|
| 653 | |aOscillation test |
|---|
| 700 | |aCanet, Wenceslao |
|---|
| 700 | |aDolores Alvarez, M. |
|---|
| 700 | |aDolores Olivares, M. |
|---|
| 700 | |aFuentes, Raúl |
|---|
| 773 | |tInnovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology.|d2014|v21|iS |
|---|
| 890 | |c1 |
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