Techno-functional and sensory properties of salad dressing-type emulsion prepared with pulse flours and pulse fractions
Pulses, the low-fat dried seeds of legumes, including peas, chickpeas, lentils, beans and lupins, have received increased attention due to their numerous health-promoting benefits. Significant opportunities exist for using whole pulses as well as their fractions in a variety of innovative value-adde...
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| Format: | Others |
| Language: | en |
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McGill University
2013
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=114459 |