Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications-Reference-Cited by-同舟云学术

Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications

Published:2021-12-08 Issue: Volume: Page:1-30
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Byanju Bibek¹,Lamsal Buddhi¹

Affiliation:

1. Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA

Funder

Iowa Agriculture and Home Economics Experiment Station

USDA/NIFA

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.2012788

Reference162 articles.

1. Effect of Processing on Antinutrient Compounds in Pulses

2. Multiple benefits of legumes for agriculture sustainability: an overview

3. Nitrous oxide emissions from crop rotations including wheat, oilseed rape and dry peas

4. Sequestration of native soil organic carbon and residue carbon in complex agroecosystems

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