Effect of dry and steam heating on the functional and bread baking properties of yellow pea and navy bean flours
Author:
Affiliation:
1. Canadian International Grains Institute (Cigi) Winnipeg MB Canada
2. Warburtons Bolton UK
3. Warburton Foods Ltd. Saint Francois Xavier MB Canada
Funder
Saskatchewan Pulse Growers
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10218
Reference25 articles.
1. Application and Opportunities of Pulses in Food System: A Review
2. Functional and electrophoretic characteristics of succinylated peanut flour protein
3. Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours
4. Pulse proteins: Processing, characterization, functional properties and applications in food and feed
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