How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour
Sakshi Manikpuri, Ankan Kheto, Rachna Sehrawat, Khalid Gul
Topics & Concepts
IngredientPhytic acidFood scienceChemistryStarchTanninGuar gumFood industryFunctional foodFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications