Effect of Ultrasound and Sodium Bicarbonate Treatment on the Soaking Characteristics of Mung Beans

In order to improve the texture characteristics and soaking efficiency of mung bean, this paper investigated the effect of ultrasound and sodium bicarbonate treatments on the water absorption kinetics, water distribution, water migration, hardness, seed coat structure, total phenol and phytic acid c...

Full description

Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Yang LIU, Dandan LI, Yang TAO, Rongguang ZHANG, Yongbin HAN
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2022-08-01
Subjects:	mung bean soaking ultrasound sodium bicarbonate characteristic
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090260