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
In other languages
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خصائص الإلصاق
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-09-20T12:02:42Z
Notation: 7a503f23
Arabic
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pasting properties
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-11-24T17:26:57
Notation: 7a503f23
English
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propriété d'empâtage
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-12-08T10:18:29
Notation: 7a503f23
French
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Proprietà di impastamento
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-02-22T12:18:52
Notation: 7a503f23
Italian
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способность к клейстеризации
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-09-30T11:30:42Z
Notation: 7a503f23
Russian
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Propiedades de empaste
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-11-27T13:53:46
Notation: 7a503f23
Spanish
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sifa za kugandamishia
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-01-04T12:05:21
Notation: 7a503f23
Swahili
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yapışma özelliği
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-12-19T12:57:44
Notation: 7a503f23
Turkish