Fermentation performance and nutritional assessment of physically processed lentil and green pea flour
Author:
Affiliation:
1. Department of Food Science and Human Nutrition Iowa State University Ames IA USA
2. Plant Polymer Research Unit, USDA ARS National Center for Agricultural Utilization Research Peoria IL USA
Funder
National Institute of Food and Agriculture
Iowa State University
North Dakota State University
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11229
Reference58 articles.
1. Effect of Processing on Antinutrient Compounds in Pulses
2. Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients
3. Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors
4. Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
5. Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans
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