Effect of thermal treatment on the rheological pattern and composition of dry bean flour soluble extracts
Dry bean flour samples with 14% (dry basis) moisture content were exposed to thermal treatment, in sealed cans, at 50° 70° 80", and 9O°C, for various periods. The rheological pattern and composition of their soluble extracts, obtained at pH 10, were determined. Soluble extracts decreased in vis...
Guardado en:
| Autor principal: | Gerschenson, Lía Noemí |
|---|---|
| Publicado: |
1986
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v51_n4_p1085_Gerschenson http://hdl.handle.net/20.500.12110/paper_00221147_v51_n4_p1085_Gerschenson |
| Aporte de: |
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