ISSN:
1745-4603
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Dry soybean seeds were soaked in water for 15 to 300 min at temperatures of 50C, 60C, 70C, 80C and then compressed 75% two times with an Instron in a texture profile analysis type of test. A multiple regression analysis showed a nonlinear function of time and temperature of hydration for all the three textural parameters and can be used for determining the blanching conditions for obtaining any desirable texture of the product.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4603.2001.tb01241.x
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