Concept information
There is no term for this concept in this language.
PREFERRED TERM
DEFINITION
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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
- pšeničná mouka (cs)
IN OTHER LANGUAGES
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English
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French
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Italian
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Spanish
-
Swahili
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Turkish
URI
http://aims.fao.org/aos/agrovoc/c_7a503f23
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