Effects of pH, sodium chloride, polysaccharides, and surfactants on the pasting characteristics of pea flours (Pisum sativum)

Lin, S. (University of Minnesota, St. Paul, MN) ; Breene, M ; Sargent, J.S

Cereal chemistry, 1990-01, Vol.67 (1), p.14-19 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

Texto completo disponível