Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas (Englisch)
- Neue Suche nach: Tekgül Barut, Yeliz
- Neue Suche nach: Çalışkan Koç, Gülşah
- Neue Suche nach: Rayman Ergün, Ahsen
- Neue Suche nach: Bozkır, Hamza
- Neue Suche nach: Pandiselvam, Ravi
- Neue Suche nach: Tekgül Barut, Yeliz
- Neue Suche nach: Çalışkan Koç, Gülşah
- Neue Suche nach: Rayman Ergün, Ahsen
- Neue Suche nach: Bozkır, Hamza
- Neue Suche nach: Pandiselvam, Ravi
In:
International Journal of Food Science & Technology
;
58
, 1
;
482-492
;
2023
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas
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Beteiligte:Tekgül Barut, Yeliz ( Autor:in ) / Çalışkan Koç, Gülşah ( Autor:in ) / Rayman Ergün, Ahsen ( Autor:in ) / Bozkır, Hamza ( Autor:in ) / Pandiselvam, Ravi ( Autor:in )
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Erschienen in:International Journal of Food Science & Technology ; 58, 1 ; 482-492
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Verlag:
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Erscheinungsdatum:01.01.2023
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Format / Umfang:492 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 58, Ausgabe 1
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