Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours

Food Research International

Volumn 122, Issue , 2019, Pages 263-272

  Setia, Rashim ^a   Dai, Zhixin ^a   Nickerson, Michael T ^a   Sopiwnyk, Elaine ^b   Malcolmson, Linda ^c   Ai, Yongfeng ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b Canadian International Grains Institute   (Canada)

^c Saint Francois Xavier   (Canada)

Author keywords

Digestibility; Faba bean; Flour; Germination; Pea; Physicochemical properties

Indexed keywords

CULTIVATION; DEGRADATION; EMULSIFICATION; PHYSICOCHEMICAL PROPERTIES; PROTEINS; STARCH; VISCOSITY;

DIGESTIBILITY; FABA BEANS; FLOUR; GERMINATION; GERMINATION PERCENTAGES; NUTRITIONAL QUALITIES; STARCH AND PROTEIN DIGESTIBILITY; TECHNOLOGICAL CHARACTERISTICS;

SEED;

CHEMICAL PHENOMENA; CHEMISTRY; FLOUR; GERMINATION; NUTRITIONAL VALUE; PEA; PHYSIOLOGY; VICIA FABA;

CHEMICAL PHENOMENA; FLOUR; GERMINATION; NUTRITIVE VALUE; PEAS; VICIA FABA;

EID: 85064323466     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.04.021     Document Type: Article

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