Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgarisL.) flour

标题
Effect of infrared heating on the physicochemical properties of common bean (Phaseolus vulgarisL.) flour
作者
关键词
-
出版物
CyTA-Journal of Food
Volume 12, Issue 3, Pages 242-248
出版商
Informa UK Limited
发表日期
2013-12-06
DOI
10.1080/19476337.2013.834978

向作者/读者发起求助以获取更多资源

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started