Comparative Study of Quality Changes Occurring on Dehydration and Rehydration of Cooked Chickpeas (Cicer Arietinum L.) Subjected to Combined Microwave–Convective and Convective Hot Air Dehydration

✍ Scribed by A.A. Gowen; N. Abu-Ghannam; J.M. Frias; J.M. Barat; A.M. Andres; J.C. Oliveira

• Book ID: 111404903
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 605 KB
• Volume: 71
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2006.00082.x