Author:
Guldiken Burcu,Franczyk Adam,Boyd Lindsey,Wang Ning,Choo Kristin,Sopiwnyk Elaine,House James,Paliwal Jitendra,Nickerson Michael
Funder
Canadian Pulse Science Research Cluster
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference50 articles.
1. Zucco F, Borsuk Y, Arntfield SD (2011) Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes. LWT-Food Sci Technol 44(10):2070–2076
2. Guldiken B, Konieczny D, Wang N, Hou A, House JD, Tu K, Rosendahl S, Lavier M, Nickerson MT (2021) Effect of variety and environment on the physicochemical, functional, and nutritional properties of navy bean flours. Eur Food Res Technol 247:1–12
3. Kathirvel P, Yamazaki Y, Zhu W, Luhovyy BL (2019) Glucose release from lentil flours digested in vitro: the role of particle size. Cereal Chem 96(6):1126–1136
4. McKay K, Miller P, Jenks B (2002) Growing chickpea in the northern great plains. NDSU Extension Service, North Dakota State University of Agriculture and Applied Science, and U.S. Department of Agriculture. https://mccc.msu.edu/wp-content/uploads/2018/12/ND_2002_Growing-Chickpea-in-the-Northern-Great-Plains.pdf. Accessed 1 July 2020
5. Xu Y, Thomas M, Bhardwaj HL (2014) Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinum L.) as affected by different cooking methods. Int J Food Sci Technol 49(4):1215–1223
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献