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The effect of soaking temperature and water quality on the diastatic activity of pea flour.

[In Greek. / En grec.]

Author(s) : THANOS A. J.

Type of article: Article

Summary

Diastatic activity before and after soaking of dried peas (raw and freeze-dried pea flour) was assessed, in order to identify the effect of soaking temperature and water used. Only the soaking temperature and incubation time significantly affected the diastatic activity of pea flour.

Details

  • Original title: [In Greek. / En grec.]
  • Record ID : 1993-1696
  • Languages: Greek
  • Source: Nor. Landbruksforsking/Nor. Agric. Res. - vol. 12 - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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