Composition, Nutritional Value, and Health Benefits of Pulses
Author:
Affiliation:
1. Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A.
2. North Dakota State Extension Service, Fargo, ND 58108-6050, U.S.A.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
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2. Chemical Composition and Antinutritional Factors of Field Peas (Pisum sativum), Chickpeas (Cicer arietinum), and Faba Beans (Vicia faba) as Affected by Extrusion Preconditioning and Drying Temperatures
3. Phenolic Profile and Antioxidant Capacity of Chickpeas (Cicer arietinum L.) as Affected by a Dehydration Process
4. Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage
5. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders
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