Results 181 to 190 of about 4,719 (233)

Pulse Proteins: Processing, Nutrition, and Functionality in Foods. [PDF]

Foods
Messina V, Skylas DJ, Roberts TH, Valtchev P, Whiteway C, Li Z, Hopf A, Dehghani F, Quail KJ, Kaiser BN.   +9 more
europepmc   +1 more source

Germinated/fermented legume flours as functional ingredients in wheat-based bread: A review. [PDF]

J Food Sci
Chinma CE, Ezeocha VC, Adedeji OE, Jolayemi OS, Onwuka QI, Ilowefah MA, Adebo JA, Rosell CM, Bamidele OP, Adebo OA.   +9 more
europepmc   +1 more source

Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products. [PDF]

Foods
Neagu Dragomir C, Dossa S, Jianu C, Cocan I, Radulov I, Berbecea A, Radu F, Alexa E.   +7 more
europepmc   +1 more source

Omineca Herald, June, 06, 1928 [PDF]

, 1928

core  

The Oxidative Extraction of Starch from Chestnut (<i>Castanea sativa</i> Mill.) Byproducts: A Valorization Strategy for a Sustainable Food Industry. [PDF]

Polymers (Basel)
Moreira L, Milheiro J, Cosme F, Nunes FM.   +3 more
europepmc   +1 more source

Effect of Freeze-Drying on the Engineering, Cooking, and Functional Properties of Chickpea Cultivars Grown in an Indian Temperate Climate. [PDF]

Foods
Farooq N, Wani IA.
europepmc   +1 more source

The Cardioprotective Properties of Pulses and the Molecular Mechanisms of Their Action. [PDF]

Int J Mol Sci
Olas B.
europepmc   +1 more source

Nutritional Value, Antinutritional Factors, and Protein Quality of <i>Brosimum alicastrum</i> Seeds: A Sustainable Protein Source. [PDF]

J Agric Food Chem
Nazir HF, Tapia-Tussell R, Nosworthy MG, Sánchez-Velázquez OA, Dowle A, Ifie I, Hernández-Álvarez AJ.   +6 more
europepmc   +1 more source

Peas (<i>Pisum sativum</i> subsp. <i>arvense</i> Asch) and Beans (<i>Vicia faba</i> var. <i>minor</i>) as Source of Quality Plant Proteins. [PDF]

Molecules
Tiruneh A, Ptaszek P, Żmudziński D, Tarko T.   +3 more
europepmc   +1 more source