Effect of infrared heating on the functional properties of yellow pea and green lentil flours (Englisch)
- Neue Suche nach: Laing, Emma
- Neue Suche nach: Stone, Andrea K.
- Neue Suche nach: Shi, Dai
- Neue Suche nach: Pickard, Mark
- Neue Suche nach: Wang, Ning
- Neue Suche nach: Nickerson, Michael T.
- Neue Suche nach: Laing, Emma
- Neue Suche nach: Stone, Andrea K.
- Neue Suche nach: Shi, Dai
- Neue Suche nach: Pickard, Mark
- Neue Suche nach: Wang, Ning
- Neue Suche nach: Nickerson, Michael T.
In:
Cereal Chemistry
;
100
, 3
;
601-613
;
2023
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effect of infrared heating on the functional properties of yellow pea and green lentil flours
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Beteiligte:Laing, Emma ( Autor:in ) / Stone, Andrea K. ( Autor:in ) / Shi, Dai ( Autor:in ) / Pickard, Mark ( Autor:in ) / Wang, Ning ( Autor:in ) / Nickerson, Michael T. ( Autor:in )
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Erschienen in:Cereal Chemistry ; 100, 3 ; 601-613
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Verlag:
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Erscheinungsdatum:01.05.2023
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Format / Umfang:13 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 100, Ausgabe 3
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