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The Impact of Drying and Rehydration on the Structural Prop..:
Shruti Aravindakshan
;
Thi Hoai An Nguyen
;
Clare Kyomugasho
...
Food Engineering and Technology. , 2021
Link:
https://doi.org/10.3390/foods10071665
RT Journal T1
The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_10_7_1665_&Exemplar=1&LAN=DE A1 Shruti Aravindakshan A1 Thi Hoai An Nguyen A1 Clare Kyomugasho A1 Carolien Buvé A1 Koen Dewettinck A1 Ann Van Loey A1 Marc E. Hendrickx PB Multidisciplinary Digital Publishing Institute YR 2021 K1 instant beans K1 drying K1 rehydration K1 volatile analysis K1 quality JF Food Engineering and Technology LK http://dx.doi.org/https://doi.org/10.3390/foods10071665 DO https://doi.org/10.3390/foods10071665 SF ELIB - SuUB Bremen
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