Effect of microwave and hot air drying on the quality of quick-cooking mung bean

Effect of microwave and hot air drying on the quality of quick-cooking mung bean

Recently, consumers prefer ready-to-eat foods due to their advantageous minimal input of time and effort. Soaking-cooking-drying is a typical procedure for preparing quick-cooking beans, where drying is the last but not least step. Therefore, this study aimed to compare the effect of microwave and h...

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Bibliographic Details
Main Authors: Yaning Shi, Ge Cao, Yang Liu, Yang Tao, Yongbin Han, Dandan Li
Format: Article
Language:English
Published: Maximum Academic Press 2023-02-01
Series:Food Materials Research
Subjects:
rehydration
ready-to-eat food
starch
digestibility
Online Access:https://www.maxapress.com/article/doi/10.48130/FMR-2023-0008

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