Characterization of peeled and unpeeled almond (Prunus amygdalus) flour after electron beam processing

✍ Scribed by Lanza, C.M.; Mazzaglia, A.; Paladino, R.; Auditore, L.; Barnà, R.C.; Loria, D.; Trifirò, A.; Trimarchi, M.; Bellia, G.

• Book ID: 122747779
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 196 KB
• Volume: 86
• Category: Article
• ISSN: 0969-806X
• DOI: 10.1016/j.radphyschem.2013.01.010