Effect of heat treatment on rheological properties of red...

  • Main
  • 2018 / 9
  • Effect of heat treatment on rheological properties of red...
Journal of Food Science and Technology 2018 / 9

Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

Chompoorat, Pavalee, Rayas-Duarte, Patricia, Hernández-Estrada, Zorba Josué, Phetcharat, Chaowana, Khamsee, Yongyut
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-018-3428-z
Date:
September, 2018
File:
PDF, 481 KB
english, 2018
Conversion to is in progress
Conversion to is failed