Influence of Sous vide Treatment and High Pressure Processing on Nutritional Value and Overall Acceptance of Pulse Spreads

Publicado en línea: 19 ene 2018

Páginas: 474 - 480

Recibido: 04 oct 2016

Aceptado: 16 nov 2017

DOI: https://doi.org/10.1515/prolas-2017-0070

Palabras clave

cowpea, maple pea, processing technology, reference intake, hedonic scale

© 2017 Asnate Ķirse et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.