Processing of yellow pea by germination, microwave heating and drying
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F01%3A00004222" target="_blank" >RIV/60461373:22330/01:00004222 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Processing of yellow pea by germination, microwave heating and drying
Original language description
Changes in composition of soluble carbohydrates, chiefly a-galactooligosaccharides were evaluated after 3 days of germination, microwave treatment and drying of pea.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Innovative Food Science and Emerging Technologies
ISSN
1466-8564
e-ISSN
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Volume of the periodical
2
Issue of the periodical within the volume
2
Country of publishing house
BE - BELGIUM
Number of pages
5
Pages from-to
133-137
UT code for WoS article
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EID of the result in the Scopus database
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