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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |