BiophysicsLWTPeer-reviewed
Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours
This study examines how thermal and high-pressure processing affects the functional properties of common bean flours, finding that high-pressure treatment enhances certain properties while thermal treatment reduces others.
DOI 10.1016/j.lwt.2020.109325