Effect of Soaking Temperature on Water Absorption, Texture and Volume Increment of Faba Beans (Vicia faba) During Soaking

Aydzhan Aylin Myustedzhebov, Christos Papakonstantinou, Sebahattin Serhat Turgut, Aberham Hailu Feyissa

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsResearchpeer-review

Original languageEnglish
Title of host publicationISEKI e-conference 2022 : Book of Abstracts
Number of pages1
Publication date2022
Pages87-87
Article number46
Publication statusPublished - 2022
EventISEKI e-conference 2022: Current food innovation trends; the texture and consumer perception perspective - Online
Duration: 23 Nov 202225 Nov 2022
Conference number: 5

Conference

ConferenceISEKI e-conference 2022
Number5
LocationOnline
Period23/11/202225/11/2022

Keywords

  • Physical properties
  • Moisture content
  • Water diffusion
  • Weibull

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