Multiple optimization of polyphenols content, texture and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 06 Vol. 62; Iss. 1

Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology

Mrad, Rachelle, Assy, Pascale, Maroun, Richard G., Louka, Nicolas
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Volume:
62
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.01.013
Date:
June, 2015
File:
PDF, 2.43 MB
english, 2015
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