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Functional properties of thermally treated legume flours.

Journal Title:
International journal of food sciences and nutrition.
Journal Volume/Issue:
May 1997. v. 48 (3)
Main Author:
Nagmani, B.
Other Authors:
Prakash, J.
Format:
Article
Language:
English
Subjects:
black gram
mung beans
lentils
Cicer arietinum
moisture content
heat treatment
nitrogen
solubility
legume protein
pH
bulk density
foaming
water uptake
deep fat frying
fried foods
traditional foods
sensory evaluation
texture
flavor
cooking quality
flour
appearance (quality)
View in NAL's Catalog:
IND20603854