Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 6 (2005), p. S371-376 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01090cab#a22003854c#4500 | ||
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| 003 | OAG | ||
| 008 | 060906s2005 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Quality characteristics of spaghetti as affected by green and yellow pea, lentil, and chickpea flours |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Pastas alimenticias |
| 650 | # | 4 | |a Calidad |
| 650 | # | 4 | |a Guisante |
| 650 | # | 4 | |a Pisum sativum |
| 650 | # | 4 | |a Lenteja |
| 650 | # | 4 | |a Lens culinaris |
| 650 | # | 4 | |a Garbanzo |
| 650 | # | 4 | |a Harinas de no cereal |
| 650 | # | 4 | |a Cicer arietinum |
| 650 | # | 4 | |a Cocción |
| 650 | # | 4 | |a Propiedades organolépticas |
| 653 | # | # | |a Arveja |
| 700 | 1 | # | |a Zhao, Yonghuan H. |
| 700 | 1 | # | |a Manthey, Frank A. |
| 700 | 1 | # | |a Chang, Sam K. C. |
| 700 | 1 | # | |a Hou, Home-Jer |
| 700 | 1 | # | |a Yuan, Shaohong H. |
| 773 | 0 | # | |t Journal of food science |g v. 70, no. 6 (2005), p. S371-376 |
| 999 | # | # | |a Clara |
