Concept information
Preferred term
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-11-24T17:26:57
Notation: 7a503f23
Definition
-
The pasting properties of a food refer to the changes that occur in the food as a result of application of heat in the presence of water. These changes affect texture, digestibility, and end use of the food product.
(en)
Created: 11/24/23
Broader concept
Is property of
- wheat flour (en)
In other languages
-
خصائص الإلصاق
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-09-20T12:02:42Z
Notation: 7a503f23
Arabic
-
propriété d'empâtage
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-12-08T10:18:29
Notation: 7a503f23
French
-
Proprietà di impastamento
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-02-22T12:18:52
Notation: 7a503f23
Italian
-
способность к клейстеризации
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-09-30T11:30:42Z
Notation: 7a503f23
Russian
-
Propiedad de empaste
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2025-02-11T21:15:42Z
Notation: 7a503f23
Spanish
-
sifa za kugandamishia
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-01-04T12:05:21
Notation: 7a503f23
Swahili
-
yapışma özelliği
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-12-19T12:57:44
Notation: 7a503f23
Turkish