Kinetics of cooking of unsoaked and presoaked split peas (Cajanus cajan)
© 2016 Wiley Periodicals, Inc. Cooking methods used currently are about 10–15% thermally efficient. To develop better efficient methods of cooking, it is desirable to understand the kinetics of cooking. Experiments were performed with both unsoaked and presoaked split-peas (commonly known as Dhal in...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
2017
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| Online Access: | http://hdl.handle.net/20.500.11937/72423 |