Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size
Siyuan Liu, Hanyue Yin, Mark Pickard, Yongfeng Ai
Topics & Concepts
AmylopectinAmyloseTemperingInfraredStarch gelatinizationStarchMoistureFood scienceChemistryInfrared heaterMaterials scienceComposite materialOpticsPhysicsFood composition and propertiesSeed and Plant BiochemistryPlant Genetic and Mutation Studies