Effect of moisture content on some physical and mechanical properties of faba bean (Vicia faba L.) grains
- Author
- ALTUNTAS, Ebubekir1 ; YILDIZ, Mehmet2
[1] Department of Agricultural Machinery, Faculty of Agriculture, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat, Turkey
[2] Department of Food Engineering, Faculty of Agriculture, University of Gaziosmanpasa, 60240 Tasliciftlik, Tokat, Turkey - Source
Journal of food engineering. 2007, Vol 78, Num 1, pp 174-183, 10 p ; ref : 42 ref
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Faba bean grain Physical and mechanical properties Vicia faba L
- Keyword (fr)
- Céréale Propriété mécanique Propriété physique Teneur eau Vicia faba Angiospermae Dicotyledones Leguminosae Spermatophyta
- Keyword (en)
- Cereal Mechanical properties Physical properties Water content Vicia faba Angiospermae Dicotyledones Leguminosae Spermatophyta
- Keyword (es)
- Cereal Propiedad mecánica Propiedad física Dosis agua Vicia faba Angiospermae Dicotyledones Leguminosae Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18394070
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2005.09.013 
https://dx.doi.org/10.1016/j.jfoodeng.2005.09.013
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