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Effect of soaking and ultrasound treatments on texture of chickpea
Effect of soaking time (20, 40, 60, 80, 100, 120, 140, 160, 180, 200, 220, 240, 260, 280, 300, 320, 340, 360, 380, 400, 420, 440, 460, 480 and 500 min) and temperature (20, 30, 40, 50, 60, 70, 87, 92 and 97°C) together with ultrasound application (25 kHz 100 W and 25 kHz 300 W) on texture of chickpe...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3602571/ https://ncbi.nlm.nih.gov/pubmed/24425940 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0362-8 |
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