Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour
- Author
- NOOR AZIAH, A. A1 ; KOMATHI, C. A1
[1] Food Science & Technology Div., School of Indnstrial Technology, Univ. Sains Malaysia, 11800 Penang, Malaysia - Source
Journal of food science. 2009, Vol 74, Num 7 ; S328-S333 ; ref : 3/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Wiley, Hoboken, NJ
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- color oil holding capacity pumpkin flour water activity water holding capacity
- Keyword (fr)
- Activité eau Capacité rétention eau Citrouille Couleur Farine Huile Pelure Propriété physicochimique Légume
- Keyword (en)
- Water activity Water holding capacity Pumpkin Color Flour Oil Peel Physicochemical properties Vegetables
- Keyword (es)
- Agua actividad Capacidad retención agua Calabaza Color Harina Aceite Cáscara Propiedad fisicoquímica Hortalizas
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21933377
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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