Influence of dry pea soaking in various sodium salts solutions on the microstructure and sensory quality of fried peas
Peas (Pisum sativum L.) are a highly consumed legume with significant nutritional and health benefits, including high protein, fiber, vitamin, mineral, and phytochemical content. Although both fresh and dry peas are used in food applications, dry peas are preferred for industrial processing and snac...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003348 |
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