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Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars
Flours from four lentil cultivars (‘LL-912’, ‘LL-699’, ‘LL-56’, and ‘LL-147’) were characterized for their functional, thermal and pasting properties. Results showed that water and oil absorption capacity of flours were 1.5–1.7 and 0.92–1.13 g/g, respectively. The minimum concentration of flours nee...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551020/ https://ncbi.nlm.nih.gov/pubmed/23572636 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0042-0 |
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