Pulse flaking: Opportunities and challenges, a review-Reference-Cited by-同舟云学术

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Pulse flaking: Opportunities and challenges, a review

Published:2022-03-13 Issue:3 Volume:21 Page:2873-2897
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Cork Stephen David¹²^ORCID,Blanchard Chris¹²^ORCID,Mawson Andrew John³^ORCID,Farahnaky Asgar⁴^ORCID

Affiliation:

1. School of Dentistry and Medical Sciences Charles Sturt University Wagga Wagga NSW Australia

2. ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia

3. The New Zealand Institute for Plant and Food Research Limited Ruakura Research Centre Hamilton New Zealand

4. Biosciences and Food Technology School of Science RMIT University Bundoora West Campus Melbourne VIC Australia

Funder

Australian Research Council

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12931

Reference168 articles.

1. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Cited by 2 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

1. Desi chickpea flaking: Impact of processing parameters on flake quality;Journal of Food Engineering;2025-02

2. Value addition of grains;Unit Operations in Food Grain Processing;2024

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