NEW from AACC Methods
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Updated Pulse Methods!
Two of our pulse methods have been updated to ensure subscribers get reliable, consistent results in pulse ingredients and finished products.
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57-13.02: Water-Holding Capacity of Pulse Flours and Protein Materials
Measure the water hydration or water up-take of pulse flours, pulse protein concentrates, and isolates.
57-14.02: Firmness of Cooked Pulses
Determine the firmness of cooked pulses—including beans, chickpeas, lentils, and peas.
View All Pulses Methods