ABSTRACT Pulse flours, such as those from peas, beans, and chickpeas, are highly valued for their nutritional density, making them essential for meeting the rising global demand for plant‐based and gluten‐free foods. Despite these nutritional advantages, industrial use is limited by specific sensorial, nutritional, and...
Federico Drudi, S. Tappi, U. Tylewicz· Comprehensive Reviews in Foo...· 0 citations
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