https://publications-cnrc.canada.ca/fra/voir/objet/?id=d4b4d797-3198-4056-892d-14544427a44f
Rechercher Sun, Gexiao; Rechercher Ni, Peiji; Rechercher Lam, Edmond; Rechercher Hrapovic, Sabahudin; Rechercher Bing, Dengjin; Rechercher Yu, Bianyun; Rechercher Ai, Yongfeng
Food Chemistry, Elsevier, 14 novembre 2022, Volume : 405, Numéro : Part B
In this study, ten pea flours covering a broad range of amylose content (37.2–77.6 %, dsb) were characterized for functional and nutritional properties. As the...
Article de périodique (revue)