Effect of conductive hydro-drying on physiochemical and functional properties of two pulse protein extracts: Green gram (Vigna radiata) and black gram (Vigna mungo)
R. Preethi, J.A. Moses, C. Anandharamakrishnan
Topics & Concepts
VignaGramSolubilityChemistryAbsorption of waterPea proteinRadiataWater contentFourier transform infrared spectroscopyFood scienceMoistureDivalentNuclear chemistryMaterials scienceChemical engineeringBotanyBacteriaOrganic chemistryComposite materialGeneticsEngineeringGeotechnical engineeringBiologyMicroencapsulation and Drying ProcessesProteins in Food SystemsMeat and Animal Product Quality