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Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean

Simmi Ranjan Kumar, Muhammad Bilal Sadiq, Anil Kumar Anal

2021Journal of Food Science and Technology33 citationsDOIOpen Access PDF

Topics & Concepts

Absorption of waterGerminationFood scienceLegumeChemistryStarchRaw materialAgronomyBotanyBiologyOrganic chemistryProteins in Food SystemsFood composition and propertiesPhytase and its Applications
Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean | Litcius