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Details for article 122 of 136 found articles
| Title: |
Texture classification and in situ cation measurements by SEM-EDX provide detailed quantitative insights into cell wall cation interaction changes during ageing, soaking, and cooking of red kidney beans |
| Author: |
Zhu, Li Chen, Dongyan Hendrickx, Marc Kyomugasho, Clare |
| Appeared in: |
Food research international |
| Paging: | Volume 174 () nr. P1 pages p. |
| Year: |
2023 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 122 of 136 found articles
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