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Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size
Liu, Siyuan, Yin, Hanyue, Pickard, Mark, Ai, YongfengJournal:
Food Research International
DOI:
10.1016/j.foodres.2020.109568
Date:
July, 2020
File:
PDF, 1.79 MB
2020