Effect of expansion by “Intensification of Vaporization by...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2014 / 12 Vol. 59; Iss. 2

Effect of expansion by “Intensification of Vaporization by Decompression to the Vacuum” (IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea

Mrad, Rachelle, Rouphael, Mirna, Maroun, Richard G., Louka, Nicolas
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Volume:
59
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.07.026
Date:
December, 2014
File:
PDF, 2.52 MB
english, 2014
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