THE POTENTIAL OF PEAPODS AS FOOD THICKENERS
- Author
- TAYLOR AJ; PRITCHARD S
UNIV. NOTTINGHAM, DEP. APPLIED BIOCHEM. FOOD SCI./LOUGHBOROUGH LEICS. LE12 5RD/GBR - Source
- J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 4; PP. 384-388; BIBL. 8 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- ADDITIF ALIMENTAIRE MODIFICATEUR TEXTURE PECTINE COMPOSE PECTIQUE MATIERE PREMIERE DECHET INDUSTRIEL INDUSTRIE ALIMENTAIRE POIS LEGUME SOUS PRODUIT APTITUDE TECHNOLOGIQUE UTILISATION TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD ADDITIVE TEXTURAL AGENT PECTIC COMPONENT RAW MATERIALS INDUSTRIAL WASTE FOOD INDUSTRY PEA VEGETABLE BY PRODUCT KEEPING QUALITY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL82X0237274
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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