Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
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Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers.
description
2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
@wuu
2016年学术文章
@zh
2016年学术文章
@zh-cn
2016年学术文章
@zh-hans
2016年学术文章
@zh-my
2016年学术文章
@zh-sg
2016年學術文章
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2016年學術文章
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name
Sensory and Physicochemical St ...... nders in Low-Fat Beef Burgers.
@en
Sensory and Physicochemical Studies of Thermally Micronized Chickpea
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type
label
Sensory and Physicochemical St ...... nders in Low-Fat Beef Burgers.
@en
Sensory and Physicochemical Studies of Thermally Micronized Chickpea
@nl
prefLabel
Sensory and Physicochemical St ...... nders in Low-Fat Beef Burgers.
@en
Sensory and Physicochemical Studies of Thermally Micronized Chickpea
@nl
P2093
P2860
P356
P1476
Sensory and Physicochemical St ...... nders in Low-Fat Beef Burgers.
@en
P2093
Andrea Edel
Donna Ryland
Shiva Shariati-Ievari
Tiffany Nicholson
P2860
P304
P356
10.1111/1750-3841.13273
P577
2016-03-15T00:00:00Z