Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels
Author:
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science
Link
http://www.mdpi.com/2304-8158/4/2/80/pdf
Reference51 articles.
1. Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing
2. GELLING BEHAVIOR OF RICE FLOUR DISPERSIONS AT DIFFERENT CONCENTRATIONS OF SOLIDS AND TIME OF HEATING
3. High pressure in combination with elevated temperature as a method for the sterilisation of food
4. Pressure-Induced Gelatinization of Starch in Excess Water
5. Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste
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