Plant-based milk powders: technological challenges, nutritional opportunities, and market outlook. [PDF]
BMC ChemTontul I, Arslan Tontul S.
europepmc +1 more source
Acute Effects of Non-Oil-Seed Pulses on Parameters of Cardiometabolic Health: A Systematic Review of Human Intervention Studies. [PDF]
Nutr RevSchiemann TB, Diekmann C, Egert S.
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New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties. [PDF]
MoleculesCiudad-Mulero M +11 more
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Effect of Dry Roasting on the Physicochemical, Nutritional, and Techno-Functional Properties of Tri-Color Quinoa Flours. [PDF]
FoodsMukunzi Y, Aryee ANA.
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Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]
Int J Food SciRaj A S, Dubey PK, Pandey H, Upadhyay A.
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The Potential of Combining Faba Bean (<i>Vicia faba</i> L.) and Pea Pod (<i>Pisum sativum</i> L.) Flours to Enhance the Nutritional Qualities of Food Products. [PDF]
FoodsBen Said K +4 more
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Processes, 2021 Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with ...
Kaliramesh Siliveru +2 more
exaly +2 more sources
Food and Bioprocess Technology, 2023 In this study, our objective was to show the effects of pH and calcium on the techno functional properties of four pulse flours (chickpea, lentil, red lentil, and white bean) and the rheological properties of their pastes and gels.
Amparo Tarrega
exaly +2 more sources
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