Traditional and new food uses of pulses

Cereal Chemistry

Volumn 94, Issue 1, 2017, Pages 66-73

  Sozer, Nesli ^a   Holopainen Mantila, Ulla ^a   Poutanen, Kaisa ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS;

BIOPROCESSING; DRY FRACTIONATIONS; FRACTIONATION METHODS; GLOBAL PRODUCTION; GLUTEN-FREE FOODS; PROTEIN CONTENTS; PROTEIN SOURCES; TRADITIONAL FOOD; WET AND DRY; WET FRACTIONATION;

GERMINATION;

EID: 85014118195     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-16-0082-FI     Document Type: Review

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