Article : texte imprimé

Starch–protein separation from chickpea flour using a hydrocyclone

Emami, Shahram, Auteur ; Tabil, Lope G., Auteur ; Tyler, Robert T., Auteur |

Dans Journal of food engineering (Vol. 82 N°4, Octobre 2007)

The effect of defatting and suspension pH on starch–protein separation from chickpea flour using a hydrocyclone was evaluated. Suspensions were made from whole and defatted chickpea flours in distilled water at pH 6.6 (initial pH of suspension) [...]

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