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Cereal Foods World, ISSN 0146-6283, 09/2018, Volume 63, Issue 5, pp. 183 - 183
Journal Article
Cereal Chemistry, ISSN 0009-0352, 01/2020
Journal Article
CEREAL FOODS WORLD, ISSN 0146-6283, 09/2017, Volume 62, Issue 5, pp. 195 - 195
Journal Article
Food Research International, ISSN 0963-9969, 2011, Volume 44, Issue 8, pp. 2534 - 2544
Pulses are rich in nutrients. The existence of anti-nutritional components and the length of time required for preparation have, however, limited their... 
Lentil | Chickpea | Functional property | Flour | Trypsin inhibitor | Pea | ANTINUTRITIONAL FACTORS | FOOD SCIENCE & TECHNOLOGY | TRYPSIN-INHIBITORS | RAW | SOLUBILITY | HEAT | FOOD APPLICATIONS | EMULSIFYING PROPERTIES | PROTEINS | SOY | CICER-ARIETINUM L | Trypsin | Peas | Scanning electron microscopy | Granular materials | Lentils | Starches | Foods | Microstructure | Boiling
Journal Article
Cereal Chemistry, ISSN 0009-0352, 11/2019, Volume 96, Issue 6, pp. 1079 - 1092
Background and objectives Although there is growing interest in partially replacing wheat flour with pulse flours in bread, the flavor of pulse flours can... 
thermal processing | pulse flour | dry and steam heating | navy bean flour | yellow pea flour | Revtech
Journal Article
Journal Article
Food Research International, ISSN 0963-9969, 08/2019, Volume 122, pp. 263 - 272
In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds were soaked overnight and then germinated in the dark at ambient temperature... 
Flour | Faba bean | Pea | Germination | Physicochemical properties | Digestibility | ENZYME-ACTIVITIES | EXPECTED GLYCEMIC INDEX | BAKING PROPERTIES | FOOD SCIENCE & TECHNOLOGY | PULSE CONSUMPTION | FUNCTIONAL-PROPERTIES | DIETARY FIBER | IN-VITRO STARCH | EMULSIFYING PROPERTIES | PHASEOLUS-VULGARIS | Peas | Amylases
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 02/2016, Volume 96, Issue 3, pp. 837 - 847
Journal Article
Cereal Chemistry, ISSN 0009-0352, 09/2019, Volume 96, Issue 5, pp. 895 - 907
Background and objectives There is interest in partially replacing wheat flour with pulse flours in bread. However, flavor of pulse flours may be detrimental... 
functional properties | premilling treatment | pulse flour | pregermination | pea flour | micronization | NUTRITIVE-VALUE | QUALITY | FOOD SCIENCE & TECHNOLOGY | DOUGH | GERMINATION | PHYSICOCHEMICAL PROPERTIES | CHICKPEA | STARCH | FERMENTATION | LENTILS | CHEMISTRY, APPLIED | FOOD
Journal Article
Cereal Foods World, ISSN 0146-6283, 03/2016, Volume 61, Issue 2, pp. 59 - 64
Quality characteristics of five different Canadian whole and split yellow pea flours produced using four different grinding systems were analyzed. Batches (250... 
PHYSICOCHEMICAL PROPERTIES | RICE FLOUR | PROTEIN | FRACTIONS | QUALITY | FOOD SCIENCE & TECHNOLOGY | SEED | LEGUMES
Journal Article
Food Research International, ISSN 0963-9969, 01/2011, Volume 44, Issue 1, pp. 436 - 441
Hulls obtained by pilot-scale dehulling process from green and red lentils and yellow peas were fractionated into hulls (> 500 μm) and residues (< 500 μm).... 
Pulse hulls | Lentils | Antioxidant activity | Water extract | Hulls | Solvent extraction | Phenolics | Yellow pea | CAPACITY | VULGARIS L. CULTIVARS | FOOD SCIENCE & TECHNOLOGY | LENS-CULINARIS | EXTRACTION | SEED COAT | PLANTS | LEGUMES | Antioxidants | Phenols | Peas | Equivalence | Ethanol | Ethyl alcohol | Hulls (structures) | Hot water | Acetone
Journal Article
Cereal Chemistry, ISSN 0009-0352, 07/2019, Volume 96, Issue 4, pp. 655 - 667
Background and objectives Pulse flours are produced by dry grinding pulses. Currently, no standards exist for the particle size of pulse flours. The objective... 
particle size | red lentil flour | pulse flour | navy bean flour | yellow pea flour | milling | NUTRITIONAL-VALUE | QUALITY | PULSE FLOURS | FOOD SCIENCE & TECHNOLOGY | FUNCTIONAL-PROPERTIES | CHICKPEA | HEALTH-BENEFITS | CHEMISTRY, APPLIED | WHOLE
Journal Article
Journal of the American College of Nutrition, ISSN 0731-5724, 02/2010, Volume 29, Issue 1, pp. 72 - 80
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2012, Volume 92, Issue 10, pp. 2055 - 2061
BACKGROUND: To increase pulse consumption, pita bread was fortified with pulse flours milled from green lentils, navy beans and pinto beans, which were ground... 
pinto bean | pita bread | lentil | pulse flours | navy bean | Lentil | Pita bread | Pulse flours | Pinto bean | Navy bean | BAKING | NUTRITIVE-VALUE | WHEAT BRAN | ARABIC BREAD | FOOD SCIENCE & TECHNOLOGY | FLAT BREAD | TORTILLAS | BARLEY | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | PAN | Seeds | Humans | Color | Phaseolus | Bread - analysis | Particle Size | Flour - analysis | Triticum | Absorption | Water - chemistry | Lens Plant | Taste | Food Handling | Bread - standards
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 2, pp. 642 - 649
Study objectives were to formulate a nutritious acceptable snack bar partially replacing oats with micronized flaked lentils (MFL), and to identify the sensory... 
Descriptive sensory analysis | Mixture design experiment | Consumer acceptability | Preference mapping | Product development | Micronized flaked lentils | Snack bars | FOOD SCIENCE & TECHNOLOGY | CEREAL | Cohesion | Panels | Approximation | Oats | Lentils | Snacks | Acceptability | Bars
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2011, Volume 46, Issue 11, pp. 2408 - 2419
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2011, Volume 46, Issue 11, pp. 2408 - 2419
Journal Article