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Laboratory simulations of the transformation of peas as a result of heat treatment: changes of the physical and chemical properties

✍ Scribed by F Braadbaart; J.J Boon; H Veld; P David; P.F van Bergen


Book ID
116612472
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
645 KB
Volume
31
Category
Article
ISSN
0305-4403

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Peas (Pisum sativum L.) consist mainly of cotyledons and their bulk material is starch and proteins. Their structure is rather confined. Peas were heated at temperatures ranging from 130 to 700 β€’ C under anoxic conditions for maximum 2 h. For each temperature a separate experiment was carried out in

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