Comparison of the pretreatment methods for enhancing hydration of water-soaked adzuki beans (Vigna angularis)
Author:
Funder
Gachon University
Korean Rural Development Administration
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01294-1.pdf
Reference33 articles.
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3. Aravindakshan S, Nguyen THA, Kyomugasho C, Buvé C, Dewettinck K, Van Loey A, Hendrickx ME. The impact of drying and rehydration on the structural properties and quality attributes of pre-cooked dried beans. Foods. 10(7): 1665 (2021)
4. Aravindakshan S, Nguyen THA, Kyomugasho C, van Loey A, Hendrickx ME. The rehydration attributes and quality characteristics of ‘quick-cooking’dehydrated beans: implications of glass transition on storage stability. Food Research International. 157: 111377 (2022)
5. Chiu K-Y. Changes in microstructure, germination, sprout growth, phytochemical and microbial quality of ultrasonication treated adzuki bean seeds. Agronomy. 11(6): 1093 (2021)
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