The Effect of Drying Temperatures on Morphological and Chemical Properties of Dried Chestnuts Flours

AuthID
 P-003-NH9
3
Author(s)
Tipo de Documento
Article
Year published
2009
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 90, Número: 3, Páginas: 325-332 (8)
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Scopus®
Crossref®55
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Publication Identifiers
SCOPUS: 2-s2.0-51549117853
Wos: WOS:000260136700002
Source Identifiers
ISSN: 0260-8774
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