Legume‐based products—Editorial.
- Published in:
- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.142
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- Article
Works matching IS 26396181 AND DT 2022 AND VI 4 AND IP 1
Results: 10
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An investigation of functional quality characteristics and water interactions of navy bean, chickpea, pea, and lentil flours.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.136
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- Article
3
Monitoring of early‐stage water uptake by hyperspectral imaging and evaluation of nutritional and technological functionality of germinated faba bean (Vicia faba L.) var. minor and var. major as food ingredients.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.124
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- Article
4
Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.123
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- Article
5
The effects of crosslinking agents on faba bean flour–chitosan‐curcumin films and their characterization.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.121
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- Publication type:
- Article
6
Utilizing side streams of pulse protein processing: A review.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.120
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- Publication type:
- Article
7
Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.117
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- Publication type:
- Article
8
Diffusion and kinetic modeling of water absorption process during soaking and cooking of chickpea.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.116
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- Publication type:
- Article
9
Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa.
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- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.115
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- Article
10
Issue Information.
- Published in:
- Legume Science, 2022, v. 4, n. 1, p. 1, doi. 10.1002/leg3.104
- Publication type:
- Article