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Effect of different processing of white kidney beans on physicochemical and sensory characteristics of fortified pasta

المجلة العلمیة للدراسات و البحوث التربویة والنوعیة

بثينه الصالحي

Keywords
Food science
White (mutation)
Sensory system
Sensory analysis
Chemistry
Biology
Biochemistry
Neuroscience
Gene
Sustainable Development Goals (SDG)
Zero hunger
2023
Article
DOI

https://doi.org/10.21608/sjse.2024.153711.1199

Language

en

Effect of different processing of white kidney beans on physicochemical and sensory characteristics of fortified pasta

Effect of different processing of white kidney beans on physicochemical and sensory characteristics of fortified pasta

المجلة العلمیة للدراسات و البحوث التربویة والنوعیة

بثينه الصالحي

Keywords
Food science
White (mutation)
Sensory system
Sensory analysis
Chemistry
Biology
Biochemistry
Neuroscience
Gene
Sustainable Development Goals (SDG)
Zero hunger
2023
Article
DOI

https://doi.org/10.21608/sjse.2024.153711.1199

Language

en