Traditional and New Food Uses of Pulses
Author:
Affiliation:
1. VTT Technical Research Centre of Finland Ltd., Espoo, Finland.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-04-16-0082-FI
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1. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread
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4. Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread
5. Partially Germinated Ingredients for Naturally Healthy and Tasty Products
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