Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours
Burcu Güldiken, Dellaney Konieczny, Adam Franczyk, Victoria Satiro, Mark Pickard, Ning Wang, James D. House, Michael T. Nickerson
Topics & Concepts
TemperingStarchStarch gelatinizationMoistureFood scienceScanning electron microscopeInfraredChemical compositionWater contentSolubilityMaterials scienceChemistryComposite materialOrganic chemistryGeotechnical engineeringPhysicsEngineeringOpticsProteins in Food SystemsFood composition and propertiesMicroencapsulation and Drying Processes