https://www.selleckchem.com/pr....oducts/PHA-739358(Da
Generally, more obvious effects were found with higher levels of starch gelatinization, protein denaturation, and breakdown of amylose. The present study advanced our understanding of how extended tempering and seed size influenced the techno-functional properties of lentil flours modified using infrared heating. The new findings from the research are meaningful for the utilization of infrared heating to process lentil seeds for the development of novel food ingredients.Among typical Portuguese sausages, the cacholeira bl
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