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ZENODO
Dataset . 2022
License: CC BY
Data sources: Datacite
image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
ZENODO
Dataset . 2022
License: CC BY
Data sources: ZENODO
image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
ZENODO
Dataset . 2022
License: CC BY
Data sources: Datacite
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Claim

Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions

Research datakeyboard_double_arrow_right Dataset 20 Feb 2022Publisher:ZenodoFunded by:EC | FOODENGINE
Authors: Noordraven, L.E.C; Buvé, C.; Grauwet, T.; Van Loey, A.M.;

doi: 10.5281/zenodo.5599237 , 10.5281/zenodo.5599236

Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions

Abstract

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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popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
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This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
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