Effect of tempering and end moisture content on the quality of micronized lentils

Author： Arntfield S.D.   Scanlon M.G.   Malcolmson L.J.   Watts B.   Ryland D.   Savoie V.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.30, Iss.5, 1997-11, pp. : 371-380

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils

By Máñez G.   Alegría A.   Farré R.   Frígola A.  

International Journal of Food Sciences and Nutrition, Vol. 53, Iss. 6, 2002-11 ,pp. : 503-508

Informa Healthcare

Access to resources Recommend Favorite

Effects of irradiation on protein electrophoretic properties, water absorption and cooking quality of lentils

By Çelik Süeda   Yalçin Erkan   Başman Arzu   Köksel Hamit  

International Journal of Food Sciences and Nutrition, Vol. 55, Iss. 8, 2004-12 ,pp. : 641-648

Informa Healthcare

Access to resources Recommend Favorite

Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin

By Channon H.A.   Kerr M.G.   Walker P.J.  

Meat Science, Vol. 66, Iss. 4, 2004-04 ,pp. : 881-888

Elsevier

Access to resources Recommend Favorite

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

By Bartkiene Elena   Jakobsone Ida   Juodeikiene Grazina   Vidmantiene Daiva   Pugajeva Iveta   Bartkevics Vadims  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 7, 2013-11 ,pp. : 890-896

Informa Healthcare

Access to resources Recommend Favorite

Food quality: a means-end perspective

By Grunert K.G.  

Food Quality and Preference, Vol. 6, Iss. 3, 1995-01 ,pp. : 171-176

Elsevier

Access to resources Recommend Favorite