Drying and cooking effects on the final quality of pea grains (Pisum sativum L.) varieties
Genetic and process factors influence the final quality of dried pea seeds (Pisum sativum L.), particularly the physical properties and the proximal composition. The aim of this work was to evaluate the effect of air-drying temperature (45, 50, 55 and 60 °C) and cooking on physical and the proximal...
| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | Inglés |
| Publicado: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2024
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| Materias: | |
| Acceso en línea: | http://www.scielo.br/j/cta/a/W4gqnVHLFgJSsj3mQQhLYjm/?lang=en http://hdl.handle.net/20.500.12324/38922 |