Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean

Pre-cooked adzuki beans (<i>Vigna angularis</i>), which looks like dried adzuki bean, is easily cooked and preserved. This study aimed to optimize the microwave pre-cooked conditions on adzuki beans by applying the response surface methodology. The results showed that soaking time has a significant...

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Principais autores:	Jianyou Zhang, Xuehua Xie, Lyu Zhang, Yiling Hong, Gaopeng Zhang, Fei Lyu
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2022-01-01
叢編:	Foods
主題:	pre-cooked response surfaces microwave gelatinization starch structure
在線閱讀:	https://www.mdpi.com/2304-8158/11/2/171
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