Micromorphological and elemental characteristics of chickpea, faba bean, field pea, and lentil cotyledon topographies-Reference-Cited by-同舟云学术

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Micromorphological and elemental characteristics of chickpea, faba bean, field pea, and lentil cotyledon topographies

Published:2021-11-28 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Jeganathan Brasathe¹^ORCID,Temelli Feral¹^ORCID,Vasanthan Thava¹^ORCID

Affiliation:

1. Department of Agricultural Food and Nutritional Science University of Alberta Edmonton AB Canada

Funder

Alberta Pulse Growers Commission

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10499

Reference50 articles.

1. In vivoprotein quality of selected cereal-based staple foods enriched with soybean proteins

2. Foods for Plant-Based Diets: Challenges and Innovations

4. Endosperm Mucilages of Legumes

5. Intraspecific variation in the petal epidermal cell morphology of Vicia faba L. (Fabaceae)

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1. Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating;Food Chemistry;2024-07

2. Current review of faba bean protein fractionation and its value‐added utilization in foods;Sustainable Food Proteins;2024-04-05

3. Important Roles of Coarse Particles in Pasting and Gelling Performance of Different Pulse Flours Under High-Temperature Heating;2024

4. Milling and Fractionation Processing of Lentils;Lentils;2023-06-23

5. Isolation of clean-label faba bean (Vicia faba L.) proteins: A comparative study of mild fractionation methods against traditional technologies;Innovative Food Science & Emerging Technologies;2023-03

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