Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques

Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet. Also, the inclination toward sustainable food products requires the introduction of green technologies a...

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Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, Venkatesh Meda
Format:	Article
Language:	English
Published:	Elsevier 2023-10-01
Subjects:	Microwave-Infrared Vacuum-Microwave Roasting Convective Air Drying Starch Gelatinization Starch Digestibility
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X23000874