Work

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

Year: 2010

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2010.12.017

Authors: Zhen Ma, Joyce I. Boye, Benjamin K. Simpson, Shiv O. Prasher, Diane Monpetit, Linda Malcolmson

Institutions: Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Collège MacDonald, McGill University, Canadian International Grains Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Chinese Government Scholarship

OpenAlex ID: W1989930733

FWCI: 5.992

Cites: 59

Cited by: 447

Related to: 10