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Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time
In this study, some physical properties (principal dimensions, mean diameters, sphericity, area, density and electrical conductivity) of split chickpea were measured as function of soaking time (up to 360 min) and temperature (25-65 °C). Initially, the water absorption rate was high and then it show...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648920/ https://ncbi.nlm.nih.gov/pubmed/26604418 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1893-1 |
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