Kinetics of a thin‐layer microwave‐assisted infrared drying of lentil seeds-Reference-Cited by-同舟云学术

Kinetics of a thin‐layer microwave‐assisted infrared drying of lentil seeds

Published:2020-01-23 Issue:2 Volume:2 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Heydari Mohamad Mehdi¹,Kauldhar Baljinder Singh¹,Meda Venkatesh¹^ORCID

Affiliation:

1. Department of Chemical and Biological Engineering University of Saskatchewan Saskatoon Saskatchewan Canada

Funder

CGPS and Chemical & Biological Engineering Department, University of Saskatchewan, Canada

Publisher

Wiley

Subject

Plant Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.31

Reference28 articles.

1. Effect of high‐pressure treatment prior to enzymatic hydrolysis on rheological, thermal, and antioxidant properties of lentil protein isolate;Ahmed J.;Legume Science,2019

2. Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures

3. The moisture dependent physical and mechanical properties of whole lentil pulse and split cotyledon

4. Pulse proteins: Processing, characterization, functional properties and applications in food and feed

5. PHYSICAL AND COOKING PROPERTIES OF MICRONIZED LENTILS

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