Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes

Journal of Food Engineering

Volumn 92, Issue 4, 2009, Pages 389-395

  Sreerama, Yadahally N ^a   Sashikala, Vadakkoot B ^a   Pratape, Vishwas M ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Conditioning; Cooking quality; Dehulling; Enzymatic pre dehulling treatment; Legumes

Indexed keywords

BIOPOLYMERS; DEGRADATION; POLYSACCHARIDES;

CONDITIONING; COOKING QUALITY; DEHULLING; ENZYMATIC PRE-DEHULLING TREATMENT; LEGUMES;

ENZYMES;

DOLICHOS BIFLORUS; EQUIDAE; VIGNA MUNGO; VIGNA RADIATA VAR. RADIATA;

EID: 61349200800     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.12.008     Document Type: Article

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