Effect of various pre-treatments on functional, physiochemical, and cooking properties of pigeon pea (Cajanus cajan L)

Food Science and Technology International

Volumn 14, Issue 6, 2008, Pages 487-495

  Tiwari, B K ^a   Tiwari, U ^b   Jagan Mohan, R ^a   Alagusundaram, K ^a  

^a INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY   (India)

^b WOMEN S CHRISTIAN COLLEGE   (India)

Author keywords

Cajanus cajan; Cooking properties; Functional properties; Legume; Pigeon pea

Indexed keywords

CARBOHYDRATES;

CAJANUS CAJAN; COOKING PROPERTIES; FUNCTIONAL PROPERTIES; LEGUME; PIGEON PEA;

WATER ABSORPTION;

CAJANUS CAJAN;

EID: 61449176903     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208101023     Document Type: Article

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