Results 171 to 180 of about 4,721 (247)

Protein content and flour viscosity predict pasta quality in pinto bean germplasm. [PDF]

J Sci Food Agric
Hooper S, Peplinski H, Akariza AP, Burtovoy S, Jeffery H, Osorno JM, Miklas P, McClean P, Cichy K.   +8 more
europepmc   +1 more source

Physicochemical Properties of Sprouted Fava Bean Flour-Fermented Red Rice Flour Mixed System and Its Application in Gluten-Free Noodles. [PDF]

Foods
Min Z, Zheng T, Wang J, Hu W, Yang Q, Kong Y.   +5 more
europepmc   +1 more source

Innovative Gluten-Free <i>Fusilli</i> Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours. [PDF]

Foods
Fernandes SS, Vargas-Solórzano JW, Carvalho CWP, Ascheri JLR.   +3 more
europepmc   +1 more source

Enhancing phytochemical composition and nutritional profiles in dry bean varieties through roasting. [PDF]

J Sci Food Agric
Fashakin OO, Cichy K, Medina-Meza IG.
europepmc   +1 more source

Optimizing Nutritional and Functional Properties of Gluten-Free Grass Pea and Quinoa Instant Flours: Dual Modification by Sprouting and Extrusion. [PDF]

Food Sci Nutr
Afsharfar M, BeigMohammadi Z, Milani E, Jafari SM.   +3 more
europepmc   +1 more source

Effect of Dry Roasting on the Physicochemical, Nutritional, and Techno-Functional Properties of Tri-Color Quinoa Flours. [PDF]

Foods
Mukunzi Y, Aryee ANA.
europepmc   +1 more source

Nutritional Composition and Content of Bioactive Compounds in Field Pea and Chickpea Varieties as Functional Raw Material for the Food Supply Chain. [PDF]

ACS Food Sci Technol
Martoccia M, Donna M, Colombatto P, Coïsson JD, Travaglia F, Blandino M.   +5 more
europepmc   +1 more source

Nutritional attributes, health benefits, consumer perceptions and sustainability impacts of whole pulses and pulse flour-based ingredients

Critical Reviews in Food Science and Nutrition
Rie Sadohara, Karen Cichy, Henry Thompson, Mark A. Uebersax, Muhammad Siddiq, Jason Wiesinger   +5 more
openaire   +1 more source

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]

Foods
Ben Said K, Hedhili A, Bellagha S, Gliguem H, Dufrechou M.   +4 more
europepmc   +1 more source

Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications. [PDF]

J Food Sci
Goertzen AD, Ryland D, Shariati-Ievari S, Pitura K, Bourré L, Asavajaru P, Rajagopalan N, Samaranayaka AGP, Polley B, Bhowmik P, Aliani M.   +10 more
europepmc   +1 more source