Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems
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https://zenodo.org/record/4675659
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资源简介：
The data used for the graphs in the paper: Noordraven, L. E. C., Bernaerts, T., Mommens, L., Hendrickx, M. E., & Van Loey, A. M. (2021). Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems. LWT, 111409.
创建时间：
2021-04-12
