Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Publisher
European Food Research and Technology(1)
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung(1)
Área temáticas
Tecnología alimentaria(2)
Origen
scopus(2)
Nutritional evaluation of lentil flours obtained after short-time soaking processes
ArticleAbstract: Twenty-four short-time soaking (STS) processes were carried out to study the influence of some experPalabras claves:Available niacin, Available soluble sugars, lentils, soaking, starch, Trypsin inhibitor activity, Vitamin B 1, Vitamin B 2, α-GalactosidesAutores:Hedley C.L., Juana Frias, Prodanov M., Sierra I., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusProcessing peas for producing macaroni
ArticleAbstract: Pea flour from green and yellow mature pea seeds (Pisum sativum) was processed by adding emulsifiersPalabras claves:Emulsifiers, Green pea seeds, Macaroni, Pea processing, Yellow pea seedsAutores:Hedley C.L., Juana Frias, Kovács E., Sotomayor C., Vidal‐Valverde C.Fuentes:scopus