Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes
Huijuan Zhang, Xuejia Feng, Shuchang Liu, Feiyue Ren, Jing Wang
Topics & Concepts
Hydrostatic pressureFood scienceWhole grainsLegumeNutrientFood productsFood processingChemistryBiologyAgronomyEcologyPhysicsThermodynamicsFood composition and propertiesProteins in Food SystemsMagnetic and Electromagnetic Effects