Study on activation energy and water adsorption behavior of adzuki beans under different soaking and cooking processing
Legumes are consumed in various foods, and people frequently expect desirable characteristics from them, such as low cooking times, which minimizes the time and energy required for consuming legumes. Here, we aimed to investigate the activation energy and water adsorption behavior of different combi...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324003508 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|