Concept information
There is no term for this concept in this language.
PREFERRED TERM
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
- 小麦粉 (ja)
IN OTHER LANGUAGES
-
pasting properties
Created: 2023-11-24T17:26:57
skos:notation: 7a503f23
English
-
propriété d'empâtage
Created: 2023-12-08T10:18:29
skos:notation: 7a503f23
French
-
Proprietà di impastamento
Created: 2024-02-22T12:18:52
skos:notation: 7a503f23
Italian
-
Propiedades de empaste
Created: 2023-11-27T13:53:46
skos:notation: 7a503f23
Spanish
-
sifa za kugandamishia
Created: 2024-01-04T12:05:21
skos:notation: 7a503f23
Swahili
-
yapışma özelliği
Created: 2023-12-19T12:57:44
skos:notation: 7a503f23
Turkish
URI
http://aims.fao.org/aos/agrovoc/c_7a503f23
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