PHYSICAL AND COOKING PROPERTIES OF MICRONIZED LENTILS
β Scribed by STEFAN CENKOWSKI; FRANK W. SOSULSKI
- Book ID
- 111338799
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 697 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0145-8876
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
For many grain and grain legume crops, a pretreatment step is often employed prior to processing to improve the quality of the Γnal product. The pretreatment may be tempering, where a uniform speciΓed moisture content in the grain is desired, or soaking, where moisture content is high and unevenly d
Several physical properties of lentil seed were evaluated as a function of moisture content . The average diameter , thickness , unit mass and volume of seed were 6 ΠΈ 64 mm , 2 ΠΈ 65 mm , 0 ΠΈ 070 g and 49 ΠΈ 08 mm 3 respectively at 6 ΠΈ 5% m . c . d . b . Studies on rewetted seed showed that as moistur