Pea and lentil flour quality as affected by roller milling configuration-Reference-Cited by-同舟云学术

Pea and lentil flour quality as affected by roller milling configuration

Published:2021-05-06 Issue:4 Volume:3 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Motte Jean‐Charles¹,Tyler Robert²,Milani Aidin³,Courcelles Janelle⁴^ORCID,Der Tanya⁴

Affiliation:

1. IMPROVE SAS, rue du fond Lagache Dury France

2. College of Agriculture and Bioresources University of Saskatchewan Saskatoon Saskatchewan Canada

3. Bühler Inc. Plymouth Minnesota USA

4. Pulse Canada Winnipeg Manitoba Canada

Publisher

Wiley

Subject

Plant Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.97

Reference21 articles.

1. Enzyme applications for monogastric feeds: A review

2. Chapter 7 Roller Milling of Wheat

3. Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications;Chéreau D.;Oilseeds and Fats, Crops and Lipids,2016

4. Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours

5. The role of pulses in sustainable and healthy food systems

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