Molecular, functional and processing characteristics of whole pulses and pulse fractions and their emerging food and nutraceutical applications

Food Research International

Volumn 43, Issue 2, 2010, Pages 397-398

  Bassett, Chantal ^a   Boye, Joyce ^b   Tyler, Robert ^c   Oomah, B Dave ^b  

^a Pulse Canada   (Canada)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^c UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 75149173867     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.01.001     Document Type: Editorial

References (0)