Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques

Author:

Najib Tahereh,Heydari Mohamad MehdiORCID,Tu Kaiyang,Meda VenkateshORCID

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference45 articles.

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3. Plant-based food and protein trend from a business perspective: markets, consumers, and the challenges and opportunities in the future;Aschemann-Witzel;Critical Reviews in Food Science and Nutrition,2020

4. Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying;Calín-Sánchez;Journal of Food Engineering,2011

5. Review of effective thermal conductivity models for foods;Carson;International Journal of Refrigeration,2006

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