Thermal inactivation of peroxidase in yellow pea: effect of moisture content on flour properties
NGUYEN HUY H. 2, ROBERT M. 1, LULLIEN-PELLERIN V. 1, BOURLIEU-LACANAL C. 1, KUMRAI B. 2, CUQ B. 1, DETOMI DE ALBUQUERQUE C. 1
1 UMR IATE, MONTPELLIER, France; 2 Suranaree University of Technology, Nakhon Ratchasima, Thailand