Influence of Dry Pea Soaking in Various Sodium Salts Solutions on the Microstructure and Sensory Quality of Fried Peas

AuthID
 P-019-0PF
5
Author(s)
Gregorio, GD
·
Alves, A
·
Noronha, J
·
Rababah, T
Tipo de Documento
Article
Year published
2025
Publicado
in APPLIED FOOD RESEARCH, ISSN: 2772-5022
Volume: 5, Número: 1, Páginas: 101026 (12)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105006794706
Wos: WOS:001504706000002
Source Identifiers
ISSN: 2772-5022
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