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Effect of thermal treatments on vitality and physical characteristics of bean, chickpea and lentil

✍ Scribed by Alessandro Miceli; Claudia Miceli

Book ID
118481256
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
156 KB
Volume
51
Category
Article
ISSN
0022-474X

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## Abstract In the last years, legume proteins are gaining importance as food ingredients because of their nutraceutical properties. However, legumes are also considered relevant in the development of food allergies through ingestion. Peanuts and soybeans are important food allergens in Western cou