Analysis of chickpea (var. "Blanco Lechoso") rehydration. Part I. Physicochemical and texture analysis

Journal of Food Engineering

Volumn 95, Issue 2, 2009, Pages 352-358

  Chenoll, C ^a   Betoret, N ^a   Fito, P ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Chickpea; Soaking; Texture

Indexed keywords

CHICKPEA; CICER ARIETINUM; CRITICAL TIME; DISTILLED WATER; EMPIRICAL APPROACH; QUALITY DETERMINATION; SEED COATS; SOAKING; SOLUBLE SOLIDS; TEXTURE ANALYSIS; TEXTURE PROPERTIES; TOTAL MASS; WATER FLUX; WATER PENETRATION;

MOISTURE; TEXTURES;

WATER ANALYSIS;

CICER ARIETINUM;

EID: 67949092771     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.05.014     Document Type: Article

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