Effect of processing on lipid composition of dry peas (Pisum sativum)

Journal of Food Science and Technology

Volumn 45, Issue 5, 2008, Pages 433-435

  Devi, Uma ^a   Sharma, G K ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Dry peas; Fatty acid profile; Fluidised bed drying; Freeze thaw drying; Lipid fractions; Pisum sativum

Indexed keywords

ACIDS; AGRICULTURAL PRODUCTS; DATA STORAGE EQUIPMENT; DEWATERING; DRYING; FATTY ACIDS; FLUIDIZATION; FLUIDIZED BEDS; LIPIDS; PIEZOELECTRIC DEVICES; SEED; SULFATE MINERALS;

DRY PEAS; FATTY ACID COMPOSITION; FATTY ACID PROFILE; FLUIDISED BED DRYING; FREEZE THAWING; FREEZE-THAW DRYING; LIPID COMPOSITION; LIPID FRACTIONS; PEA SEEDS; PISUM SATIVUM;

CURING;

PISUM SATIVUM;

EID: 49549121117     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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