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

Pubblicato online: 19 gen 2018

Pagine: 474 - 480

Ricevuto: 04 ott 2016

Accettato: 16 nov 2017

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

Parole chiave

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.