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Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content
Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse‐based ingredient that can be incorporated into different food p...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924304/ https://www.ncbi.nlm.nih.gov/pubmed/31890191 http://dx.doi.org/10.1002/fsn3.1280 |