Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity...
Guardado en:
| Autores principales: | Acevedo, Belén Andrea, Thompson, Cinthia María Belén, González Foutel, Nicolás Sebastián, Chaves, María Guadalupe, Avanza, María Victoria |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Institute of Food Science and Technology
2021
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| Materias: | |
| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/28263 |
| Aporte de: |
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