Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions
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https://zenodo.org/record/5599236
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资源简介：
Final data used for figures in the paper: Noordraven, L. E., Buvé, C., Grauwet, T., & Van Loey, A. M. (2022). Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions. LWT, 113171.
创建时间：
2022-02-21
