Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1935-5149
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis ; volume:16 ; number:1 ; day:28 ; month:10 ; year:2022 ; pages:122-134 ; date:1.2023
Food and bioprocess technology ; 16, Heft 1 (28.10.2022), 122-134, 1.2023
- Urheber
-
Hernández, Sergio
Gallego, Marta
Verdú, Samuel
Barat, José M.
Talens, Pau
Grau, Raúl
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s11947-022-02925-x
- URN
-
urn:nbn:de:101:1-2023032921034674025043
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:53 MESZ
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Beteiligte
- Hernández, Sergio
- Gallego, Marta
- Verdú, Samuel
- Barat, José M.
- Talens, Pau
- Grau, Raúl
- SpringerLink (Online service)
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