Effect of Heat Treatment on Sorption Isotherms and Solubility of Flour and Protein Isolates from Bean Phaseolus vulgaris
The effect of heating at 50, 70 or 90°C and low moisture contents on water sorption behavior (above about 0.65 water activity) and nitrogen solubility of bean flour and protein isolates, was investigated. The results suggested that relative water sorption changes, in the range studied, may not be th...
Guardado en:
| Publicado: |
1982
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v47_n4_p1288_PILOSOF http://hdl.handle.net/20.500.12110/paper_00221147_v47_n4_p1288_PILOSOF |
| Aporte de: |
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