Pulse flaking: Opportunities and challenges, a review.

Cork, Stephen David; Blanchard, Chris; Mawson, Andrew John; Farahnaky, Asgar

Cork, Stephen David; Blanchard, Chris; Mawson, Andrew John; Farahnaky, Asgar.

Afiliação

Cork SD; School of Dentistry and Medical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia.
Blanchard C; ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, Australia.
Mawson AJ; School of Dentistry and Medical Sciences, Charles Sturt University, Wagga Wagga, NSW, Australia.
Farahnaky A; ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW, Australia.

Compr Rev Food Sci Food Saf ; 21(3): 2873-2897, 2022 05.

Article em En | MEDLINE | ID: mdl-35279951

Assuntos

Fibras na Dieta; Grão Comestível; Fibras na Dieta/análise; Grão Comestível/química; Humanos

Palavras-chave

flaking; processing; pulses; ready-to-eat; value addition

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fibras na Dieta / Grão Comestível Limite: Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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