Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L).

Jerish Joyner, J; Yadav, B K

Jerish Joyner, J; Yadav, B K.

Afiliação

Jerish Joyner J; Department of Food Packaging and System Development, Indian Institute of Crop Processing Technology, Pudukkottai Road, Thanjavur, Tamilnadu 613005 India.
Yadav BK; Department of Food Packaging and System Development, Indian Institute of Crop Processing Technology, Pudukkottai Road, Thanjavur, Tamilnadu 613005 India.

J Food Sci Technol ; 52(12): 7817-27, 2015 Dec.

Article em En | MEDLINE | ID: mdl-26604354

Palavras-chave

Black gram; Colour difference; Dehulling; Dehulling loss; Dhal yield; Hydrothermal treatment

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2015 Tipo de documento: Article