Nutritionally Enriched Maize- and Rice-Based Gluten-Free Biscuits: Leveraging Local Legume Flours for Improved Quality. [PDF]
FoodsAllouch Tounsi W +9 more
europepmc +1 more source
Roles of Cold Plasma Treatment on the Functional Properties of Plant-Based Proteins. [PDF]
Int J Food SciAdejoh AO +5 more
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Application of High Hydrostatic Pressure (Long Holding Time vs. Two Consecutive Short Cycles) for the Preservation of Lamb Burgers Enriched with <i>Lupinus albus</i> Flour. [PDF]
FoodsGonzález-Cantillo N +6 more
europepmc +1 more source
Valorisation of Pea Pod by-Product Through Lactic Acid Bacteria Fermentation and Application in Cookie Production. [PDF]
Food Sci NutrDevecioglu D +4 more
europepmc +1 more source
Evaluating the Impact of Cultivar and Processing on Pulse Off-Flavor Through Descriptive Analysis, GC-MS, and E-Nose. [PDF]
J Food SciPonskhe K +5 more
europepmc +1 more source
Correlation of T<sub>2</sub> NMR with T g / T and viscosity. [PDF]
Curr Res Food Scivan der Sman R +4 more
europepmc +1 more source
Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (<i>Cajanus cajan</i> L.)-Based Chunk Products. [PDF]
FoodsMachinjili TT +4 more
europepmc +1 more source
Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation. [PDF]
Front MicrobiolMolimi MB, Adebo OA.
europepmc +1 more source
Protein content and flour viscosity predict pasta quality in pinto bean germplasm. [PDF]
J Sci Food AgricHooper S +8 more
europepmc +1 more source
'PULSE FICTION': Development of Slightly Processed Pulse-Based Foods and Recipes to Meet the Needs of Consumers and the Agricultural Sector and Improve Food Sustainability. [PDF]
Nutr BullArvisenet G +7 more
europepmc +1 more source