tailieunhanh - Effect of thermal treatments (roasting, microwaving, steaming) on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels)

The aim of this research was to investigate the effect of thermal treatments, including roasting, microwaving, and steaming, on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels). Regarding its physical properties, thermal treatment increased the water-holding capacity (WHC) and decreased the oil-holding capacity (OHC) of the black gram samples. |

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