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Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (cajanus cajan L.), dolichos bean (dolichos lablab L.) and jack bean (canavalia ensiformis) flours from the north-east Argentina
(Institute of Food Science and Technology, 2017)
The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. ...