Potential of chickpea flours with different microstructures as multifunctional ingredient in an instant soup application
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https://zenodo.org/record/5521399
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The data used for the graphs in the paper: Noordraven LEC, Kim H-J, Hoogland H, Grauwet T, Van Loey AM. Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application. Foods. 2021; 10(11):2622. https://doi.org/10.3390/foods10112622.
创建时间：
2021-10-29
