Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415520 | Innovative Food Science & Emerging Technologies | 2018 | 28 Pages |
Abstract
HHP, at short time, proved to be a technology capable in promoting technological improvement in bean processing, affecting both industrial (lower drying time) and consumer processing (lower hydration and cooking times) with no negative effects in the final texture of the grains.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Ricardo Henrique Belmiro, Alline Artigiani Lima Tribst, Marcelo Cristianini,