Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1935-5149
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
-
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
- Creator
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Hernández, Sergio
Gallego, Marta
Verdú, Samuel
Barat, José M.
Talens, Pau
Grau, Raúl
- Contributor
-
SpringerLink (Online service)
- DOI
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10.1007/s11947-022-02925-x
- URN
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urn:nbn:de:101:1-2023032921034674025043
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:53 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Hernández, Sergio
- Gallego, Marta
- Verdú, Samuel
- Barat, José M.
- Talens, Pau
- Grau, Raúl
- SpringerLink (Online service)
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