Field pea is one of the most important leguminous crops over the world. Pea protein is a
relatively new type of plant proteins and has been used as a functional ingredient in global …

Zahvaljujući visokoj nutritivnoj vrednosti, dobrim tehno-funkcionalnim karakteristikama i
niskoj ceni, proteini leguminoza postaju najprihvatljivija alternativa za proteinske proizvode …

The physicochemical, functional and pasting properties of whole flours from pinto bean, lima
bean, red kidney bean, black bean, navy bean, small red bean, black eye bean, mung bean …

Pulses are rich in nutrients. The existence of anti-nutritional components and the length of
time required for preparation have, however, limited their frequency of use compared to …

Extractability, extractable protein compositions, technological-functional properties of pea
(Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the …

Commercial pea protein isolate was separated into water-soluble (WS), salt-soluble (SS),
alkaline-soluble (AS) and ethanol-soluble (ES) fractions. AS fraction was the most abundant …

FARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and
their proximate, functional and pasting properties were assessed. Functional properties …

This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to
wheat flour bread. Type I sourdough containing legumes or wheat–legume flours were …

Thermal and non-thermal processing may alter the structure and improve the techno-
functional properties of pulses and pulse flours, increasing their range of applications in …

Like cereal, pulse processing is one of the oldest and most important of all food processing,
which encompasses a diverse range of products. Pulses are widely grown throughout the …