Thermal properties of lentil and chickpea in relation to radio frequency heat treatment
Author:
Affiliation:
1. Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, CO, Canada
Funder
Saskatchewan Pulse Growers
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2058013
Reference36 articles.
1. Food and Agricultural Organization of the United Nations. 2021. http://www.fao.org/3/ca7676en/CA7676EN.pdf Accessed January 28.
2. Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality
3. Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties
4. Pulse proteins: Processing, characterization, functional properties and applications in food and feed
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