Effect of premilling treatments on the functional and bread‐baking properties of whole yellow pea flour using micronization and pregermination

Authors :: Linda Malcolmson
Yulia Borsuk
Mark Pickard
Gina Young
Elaine Sopiwnyk
Lindsay Bourré
Peter Frohlich
Adam Dyck
Ashok Sarkar
Source :: Cereal Chemistry. 96:895-907
Publication Year :: 2019
Publisher :: Wiley, 2019.

Subjects :: biology
Chemistry
Starch
Organic Chemistry
Flavour
Wheat flour
biology.organism_classification
Viscosity
chemistry.chemical_compound
Particle size
Food science
Micronization
Food quality
Aroma
Food Science

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