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

Data publikacji: 19 sty 2018

Zakres stron: 474 - 480

Otrzymano: 04 paź 2016

Przyjęty: 16 lis 2017

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

Słowa kluczowe

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.