Effect of jet-cooking on rheological properties of navy bean flour suspensions
Author:
Funder
Agricultural Research Service
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference20 articles.
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3. Effect of jet-cooking and hydrolyses with amylases on the physicochemical and in vitro digestion performance of whole chickpea flours;de la Rosa-Millán;International Journal of Food Science and Technology,2020
4. Preparation of spherulites from jet-cooked mixtures of high amylose starch and fatty acids. Effect of preparative conditions on spherulite morphology and yield;Fanta;Carbohydrate Polymers,2008
5. Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours;Felker;LWT – Food Science and Technology,2018
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