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...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Vietnam Ministry of Science and Technology
2023-03-01
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Series: | Vietnam Journal of Science, Technology and Engineering |
Subjects: | |
Online Access: | https://vietnamscience.vjst.vn/index.php/vjste/article/view/1108 |