Chemical, physical and glycaemic ... - ScienceDirect
Those pulses with a testa (CP, GL, BB, RKB) were soaked in water (50 g in 400 mL) for 3–6 h, each testa was peeled off, and then the pulses were dried at 44 °C for 16 h. The dehulled pulses were all blended in a KRUPS F20342 Coffee Grinder for 1 min in six periods of 10 s with a pause of 5 s in between each period.