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., 1995 ). In popcorn, a seed moisture content above or below an optimum range will dramatically reduce popping percentage ( Hoseney et al., 1983 ). In previous collaborative research on nuña bean popping with Dr. Robert Lindsey, Department of Food Science

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popping percentage ( Vorwald and Nienhuis, 2009 ). Nuña seed with a moisture content of less that 5% combined with a chamber temperature of 244 °C and popped for 90 s resulted in over 90% fully popped nuña beans ( Vorwald and Nienhuis, 2009 ). Selection

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