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Thermorheological characteristics of chickpea flour slurry as affected by moisture content

✍ Scribed by Dolores Alvarez, M.; Fuentes, Raúl; Dolores Olivares, M.; Cuesta, Francisco J.; Canet, Wenceslao

Book ID: 121661394
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 627 KB
Volume: 136
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2014.03.014

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