Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review
出版年份 2019 全文链接
标题
Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review
作者
关键词
Infrared heating, African legumes, Starch gelatinisation, Protein denaturation, Pectin solubilisation, Starch–protein interaction
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
出版商
Springer Nature
发表日期
2019-03-08
DOI
10.1007/s13197-019-03661-5
参考文献
相关参考文献
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