Impact of cell intactness and starch state on the thickening potential of chickpea flours in water-flour systems
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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. <em>LWT</em>, 111409.
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Zenodo创建时间：
2021-04-12
