The biochemical changes in legumes during high-temperature micronization
The article considers the change in chemical and biological characteristics in some legumes grains, under conditions of high-temperature micronization with different moisture contents during heat treatment with infrared rays. The heat treatment of grains was carried out on a laboratory apparatus wit...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2021-06-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1629 |