Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours
Tiantian Lin, Cristina Fernández
Topics & Concepts
RheologyHydrostatic pressurePhaseolusFood scienceChemistryViscosityStarchDenaturation (fissile materials)SyneresisMaterials scienceNuclear chemistryComposite materialBotanyThermodynamicsBiologyPhysicsProteins in Food SystemsFood composition and propertiesMicrobial Inactivation Methods