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Effect of soaking and ultrasound treatments on texture of chickpea

Effect of soaking time (20, 40, 60, 80, 100, 120, 140, 160, 180, 200, 220, 240, 260, 280, 300, 320, 340, 360, 380, 400, 420, 440, 460, 480 and 500 min) and temperature (20, 30, 40, 50, 60, 70, 87, 92 and 97°C) together with ultrasound application (25 kHz 100 W and 25 kHz 300 W) on texture of chickpe...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Yildirim, Ali, Öner, Mehmet Durdu, Bayram, Mustafa
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Springer-Verlag 2011
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC3602571/
https://ncbi.nlm.nih.gov/pubmed/24425940
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0362-8
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