Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours-Reference-Cited by-同舟云学术

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Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Published:2011-10 Issue:8 Volume:44 Page:2534-2544
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ma Zhen,Boye Joyce I.,Simpson Benjamin K.,Prasher Shiv O.,Monpetit Diane,Malcolmson Linda

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Approved method 44-15;AACC,1983

2. Approved method 88-04;AACC,1983

3. Approved method 08-03;AACC,2003

4. Approved method 30-25;AACC,2003

5. Functional properties of raw and heat processed cowpea (Vigna unguiculata, Walp) flour;Abbey;Journal of Food Science,1988

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