Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures
作者： M. Maneesh Kumar , K. Prasad , T. Sarat Chandra , Sukumar Debnath
DOI: 10.1016/J.JSSAS.2016.07.004
关键词:
摘要: … With increase in soaking temperature ie 15 to 45 C, sphericity of whole, dehusked and split decreased from 0.35% to 0.30%, 7.45% to 7.40% and 7.03% to 6.32%, respectively. The …
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