Flavour stability of sterilised chickpeas stored in pouches

The increasing need for sustainable food choices places a demand on developing palatable foods from lower impact production and with a suitable shelf-life. In this context, knowledge of the sensory properties of whole sterilised chickpeas is required to be able to make them more attractive to the co...

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Detalles Bibliográficos
Autores principales: Noordraven, Laura E.C., Petersen, Mikael A., Van Loey, Ann M., Bredie, Wender L.P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8579122/
https://www.ncbi.nlm.nih.gov/pubmed/34786560
http://dx.doi.org/10.1016/j.crfs.2021.10.011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8579122/
https://www.ncbi.nlm.nih.gov/pubmed/34786560
http://dx.doi.org/10.1016/j.crfs.2021.10.011

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