Drying kinetics, physico-chemical properties, antioxidant activity and phenolic composition of foam-mat dried germinated rice bean (Vigna umbellata) hydrolysate

Sritongtae, B, Morgan, MRA and Duangmal, K (2017) Drying kinetics, physico-chemical properties, antioxidant activity and phenolic composition of foam-mat dried germinated rice bean (Vigna umbellata) hydrolysate. International Journal of Food Science & Technology, 52 (7). pp. 1710-1721. ISSN 0950-5423

Abstract

Metadata

Authors/Creators:
  • Sritongtae, B
  • Morgan, MRA
  • Duangmal, K
Keywords: Antioxidant activity; drying kinetic; electron spin resonance; foam-mat drying; germinated bean; rice bean
Dates:
  • Published: July 2017
  • Accepted: 18 January 2017
  • Published (online): 9 April 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 11 Jul 2017 08:04
Last Modified: 12 Jul 2017 07:58
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1111/ijfs.13401

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