Cooking characteristics of split peas treated with infrared heat

Transactions of the American Society of Agricultural Engineers

Volumn 41, Issue 3, 1998, Pages 715-720

  Cenkowski, S ^a   Sosulski, F W ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Cooking time; Infrared processing; Micronization; Nitrogen solubility; Starch gelatinization; Water hydration

Indexed keywords

GELATION; HYDRATION; INFRARED HEATING; MOISTURE; NITROGEN; PROTEINS; SEED; SOLUBILITY; STARCH;

AMYLOGRAPHY; MICRONIZATION;

FOOD PROCESSING;

EID: 0032077838     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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