Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics
Soaking, germination, and thermal processing of lentils are common treatments to improve the functional and nutritional properties and expand its usage as an affordable plant-based protein in other food applications. In this work, combinations of these procedures have been studied by investigating t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502221000408 |