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Certain physicochemical and functional properties of fibre fractions from pulses

✍ Scribed by N. Wang; R. Toews

Book ID
116489127
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
832 KB
Volume
44
Category
Article
ISSN
0963-9969

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✍ Tiwari, Uma πŸ“‚ Article πŸ“… 2011 πŸ› Elsevier 🌐 English βš– 629 KB

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitaminsΒ suggesting that pulses can provide a