Influence of ultrasonication during soaking on water absorption and Softness characteristics in the cooking process of cowpea
Owing to the long duration of cooking legumes, which limits their consumption and utilization, soaking has been used to reduce cooking time, save energy consumption, and diminish their hardness. However, limited studies have reported the influence of cooking and soaking treatment along with ultrason...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004577 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|