Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour
© 2019, Association of Food Scientists & Technologists (India). Selected moth beans (Vigna aconitifolia) were subjected to different processes such as sprouting and cooking. Their respective flours were prepared and evaluated for their physicochemical and functional characteristics. From our s...
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| Main Authors: | , , |
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| Format: | Article |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/49784 |
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| Institution: | Mahidol University |