Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size

Different properties of grass pea (Lathyrus sativus L.) flour passed through 60, 72, 85, 100, 150 and 200 mesh sieves and in the size range of 249-74 μm were studied. The protein content reduced while fat content improved significantly with diminution in particle size. Flowability, capacities to abs...

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Detalles Bibliográficos
Autores principales: Bala, Manju, Handa, Saksham, D, Mridula, Singh, R.K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7679255/
https://www.ncbi.nlm.nih.gov/pubmed/33251356
http://dx.doi.org/10.1016/j.heliyon.2020.e05471

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7679255/
https://www.ncbi.nlm.nih.gov/pubmed/33251356
http://dx.doi.org/10.1016/j.heliyon.2020.e05471

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