Composition, digestibility, and functional properties of yellow pea as affected by processing

The proximate composition, digestibility, and functional properties of micronized, pre‐germinated, and untreated yellow pea flours were investigated. The three flours had comparable proximate composition. Foaming capacity and solubility at pH 7 were lower in the treated flours compared with the untr...

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Veröffentlicht in:	Journal of food processing and preservation 2018-01, Vol.42 (1), p.e13375-n/a
Hauptverfasser:	Ribéreau, Sabine, Aryee, Alberta N. A., Tanvier, Siriane, Han, Jay, Boye, Joyce I.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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