Water absorption, leaching and color changes during the soaking for production of soy-bulgur

Journal of Food Process Engineering

Volumn 27, Issue 2, 2004, Pages 119-141

  Bayram, Mustafa ^a   Kaya, Ahmet ^a   Öner, Mehmet Durdu ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ABSORPTION; COLOR; FOOD PROCESSING; GRAIN (AGRICULTURAL PRODUCT); LEACHING; MATHEMATICAL MODELS; MOISTURE; NUTRITION; POLYNOMIALS; PROTEINS; VITAMINS;

ENVIRONMENTAL CONDITIONS; POLYNOMIAL EQUATIONS; SOAKING PROCESS; YELLOWNESS INDEX (YI);

FOOD PRODUCTS;

GLYCINE MAX;

EID: 3142609580     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2004.tb00626.x     Document Type: Article

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