Effect of Microwave Pretreatment on Water Absorption Characteristics, Appearance and Starch Properties of Adzuki Bean
This study aimed to improve the water absorption rate of adzuki bean at room temperature by producing cracks in adzuki bean epidermis via microwave pretreatment. Adzuki bean was pretreated by microwave at 80~800 W for 10~50 s, and then the changes in its appearance, starch properties and water absor...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020241 |