Published February 20, 2022 | Version v1
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Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions

Authors/Creators

  • 1. KU Leuven

Description

Final data used for figures in the paper: Noordraven, L. E., Buvé, C., Grauwet, T., & Van Loey, A. M. (2022). Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions. LWT, 113171.

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Additional details

Funding

European Commission
FOODENGINE - Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foods 765415