Hydrothermal treatments affect the development of the hard-to-cook defect in cowpeas
The hard-to-cook defect is a well-known problem in stored legumes, including cowpeas, which reduces the consumption and utilization of these nutritious foods. It is a generally held view that the enzyme, phytase is involved in the development of the defect. The effectiveness of steam treatments in p...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
John Wiley and Sons Inc
2022
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |