Effect of Processing Methods on Physical, Chemical, Rheological, and Sensory Properties of Okra (Abelmoschus esculentus) (Englisch)
- Neue Suche nach: Falade, Kolawole. O.
- Neue Suche nach: Omojola, Bukola. S.
- Neue Suche nach: Falade, Kolawole. O.
- Neue Suche nach: Omojola, Bukola. S.
In:
Food and Bioprocess Technology
;
3
, 3
;
387-394
;
2008
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Effect of Processing Methods on Physical, Chemical, Rheological, and Sensory Properties of Okra (Abelmoschus esculentus)
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Beteiligte:Falade, Kolawole. O. ( Autor:in ) / Omojola, Bukola. S. ( Autor:in )
-
Erschienen in:Food and Bioprocess Technology ; 3, 3 ; 387-394
-
Verlag:
- Neue Suche nach: Springer-Verlag
-
Erscheinungsort:New York
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Erscheinungsdatum:06.08.2008
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Format / Umfang:8 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
-
Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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