Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04294-9.pdf
Reference35 articles.
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2. Ahmed J, Thomas L, Taher A, Joseph A (2016b) Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions. Carbohyd Polym 152:639–647
3. Bashir K, Aggarwal M (2017) Physicochemical, thermal and functional properties of gamma irradiated chickpea starch. Int J Biol Macromol 97:426–433
4. Cappa C, Lucisano M, Barbosa-Cánovas GV, Mariotti M (2016) Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour. Food Res Int 85:95–103
5. Cardello AV, Segars RA (1989) Effects of sample size and prior mastication on texture judgments. J Sens Stud 4:1–18
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