Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vigna angularis)

Journal of Food Engineering

Volumn 118, Issue 4, 2013, Pages 417-420

  Oliveira, Amanda Leal ^a   Colnaghi, Beatriz Gouveia ^a   Silva, Emily Zucatti Da ^a   Gouvêa, Isabela Romão ^a   Vieira, Raquel Lopes ^a   Augusto, Pedro Esteves Duarte ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Food properties; Grains; Hydration; Physical properties; Rehydration

Indexed keywords

EFFECT OF TEMPERATURE; FOOD PROPERTIES; HYDRATION KINETICS; HYDRATION RATE; OPTIMIZED PROCESS; REHYDRATION; SIGMOIDAL MODEL; SOAKING TEMPERATURE;

GRAIN (AGRICULTURAL PRODUCT); KINETICS; MOISTURE; PHYSICAL PROPERTIES; PRODUCT DEVELOPMENT;

HYDRATION;

VIGNA; VIGNA ANGULARIS;

EID: 84878874889     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.04.034     Document Type: Article

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