Chemistry and Application of Pulses as Value-Added Ingredients in Processed Foods
Chemical characterization of pulses allows for varying rates of water absorption, least gelation capacity, and retrogradation depending on species. Nutritionally, pulses are good sources of protein while being low in fat. Pulses deliver a readily bioavailable food form of several key minerals. Addit...
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| Format: | Others |
| Language: | en |
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LSU
2014
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| Online Access: | http://etd.lsu.edu/docs/available/etd-11102014-102344/ |