Effect of extrusion pretreatment on the physical and chemical properties of broad bean and its relationship to koji preparation.
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DOI: 10.1016/j.foodchem.2019.01.208
Abstract: The physicochemical properties of broad bean paste koji made from extruded and traditional steam-cooked raw materials were investigated by scanning electron micrographs (SEM), confocal laser scanning micrographs (CLSM), circular dichroism (CD) and Molecular weight (Mw)… read more here.
Keywords: properties broad; effect extrusion; extrusion pretreatment; broad bean ... See more keywords