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Effect of enzyme pretreatment on dehulling, cooking time and protein content of pigeon pea (variety BDN2)
This study was carried out to investigate the effect of enzymatic pretreatment at different enzyme concentration, incubation time, incubation temperature and tempering water pH on the hulling efficiency, cooking quality and protein content of pigeon pea (variety BDN2). Response surface methodology b...
Shranjeno v:
| izdano v: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2019
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6801234/ https://ncbi.nlm.nih.gov/pubmed/31686687 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03940-1 |
| Oznake: |
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