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Effect of cooking methods on the quality of lentils

✍ Scribed by Yehia G. Moharram; Asama R. Abou-Samaha; Ahmed R. El-Mahady

Book ID
112461342
Publisher
Springer
Year
1986
Tongue
English
Weight
364 KB
Volume
182
Category
Article
ISSN
0044-3026

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For many grain and grain legume crops, a pretreatment step is often employed prior to processing to improve the quality of the Ðnal product. The pretreatment may be tempering, where a uniform speciÐed moisture content in the grain is desired, or soaking, where moisture content is high and unevenly d