Sposib oderzhannya proroshchennogo gorokhu.
1994
Khivrych B.I. | Domaretsky V.A. | Chernyshov S.O.
The method for production of germinated pea is proposed which includes cleaning, grading and washing, desinfection of grain mass by the use of saturated solution of sodium chloride, soaking (22-38 hours) in water, germination (48-100 hours, 14-20 deg C), drying (up to moisture content 5-10 %), husking and subsequent production of malt. The new structural and mechanical properties of the dried germinated pea make it possible through the husking process to obtain a mixture of cotyledons, sprouts and husks.
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书目信息
其它主题
Propiedades organolepticas; Germinacion; Legumineuse a grains; Propriete organoleptique; Cloruro sodico; Malta producto; Sechage; Clasificacion de productos
语言
俄语
注释
1 ref.; 3 tables; 8 graphs. Summary (Ru). AVAILABILITY: UkrINTEI, 180 Gorky Street, 252171 Kiev - Ukraine
翻译的标题
英语.
[Method for production of germinated pea]. [Russian]
类型
Patent; Summary
团体作者
Campden Food and Drink Research Association (United Kingdom).
2012-11-15
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