Soaking of dry faba beans was studied at different temperatures, in 15?C increments, from 20?C to 65?C, and at pH 3, 6. 9 and 12 by the method of weight gain until equilibrium conditions was achieved. Equations, based on first-order kinetics, relating hyd
Description:
Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 2000;"Advisor: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutrition--Member of Committee: Dr Raja Tannous, Professor, Food Technology and Nutrition
