对比预处理方法,以增强浸水阿祖基豆 (Vigna angularis) 的水分

Changgeun Lee1, Eunghee Kim2, Hyungsup Kim1

  • 1Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam-daero, Seongnam, Gyeonggi 13120 Republic of Korea.

PubMed
概括

探头类型的超声波显著缩短了阿兹基豆的补水过程. 这种方法迅速增加了含水量,使豆子变软,为食品行业提供了宝贵的见解.