K Laleg, C Barron, S Cordelle, P Schlich… - LWT-Food Science and …, 2017 - Elsevier
In this study, wheat in pasta was partially or completely replaced by faba to increase its protein quantity and improve its quality. Increasing the ratio of faba: wheat protein from 0 …
MMN Qayyum, MS Butt, FM Anjum, H Nawaz - 2012 - thejaps.org.pk
Four different legumes ie chic pea, lentil, broad and idney beans were evaluated for chemical components, antinutritional profiling and protein isolates recovery including yield …
J Wang, H Ma, S Wang - Food Science and Technology Research, 2019 - jstage.jst.go.jp
Cereal germination involves a series of complex physiological and biochemical processes that are influenced by multiple internal and external factors. Previous studies have shown …
A Sathya, P Siddhuraju - Journal of food science and technology, 2015 - Springer
The present study has been undertaken to analyze the effect of various processing methods like (i) soaking followed by autoclaving with (a) ash,(b) sodium bicarbonate,(c) sugar and (d) …
YC Li, H Qian, XL Sun, Y Cui, HY Wang… - Food Science and …, 2014 - jstage.jst.go.jp
With regard to important changes in chemical composition, germination can be considered a valuable processing technique for modifying nutrient components of legume seeds. In this …
I Berrazaga, C Bourlieu-Lacanal, K Laleg, J Jardin… - PLoS …, 2020 - journals.plos.org
The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro …
El objetivo del estudio fue analizar las propiedades psicométricas (estructura factorial y fiabilidad) del TEOSQ (Task and Ego Orientation in Sport Questionnaire, Duda, 1989) …
M Nasir, JS Sidhu - Dry beans and pulses production …, 2012 - Wiley Online Library
Chickpea, lentil, mungbean, black gram, pigeonpea, and vetches are some of the most common pulses grown and consumed. These pulses are a good source of proteins …
GO Ajibola, AA Olapade - International Journal of Food …, 2021 - old.iseki-food-ejournal.com
Noodle consumption has been increasing in Nigeria as a result of rapid urbanization, increase in population growth, and desire for convenience food. Noodles are produced from …