Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours

Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications

Susan M. Tosh, Sylvia Yada · Food Research International · 2009 · 497 citations

Agriculture, Food Science, Nutritional Sciences +16

Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

N. Wang, D. W. Hatcher, R. Toews et al. · LWT · 2008 · 272 citations

Agriculture, Food Science, Nutritional Sciences +15

Textural Comparisons of Gluten‐Free and Wheat‐Based Doughs, Batters, and Breads

Michelle Moore, T. Schober, Peter Dockery et al. · Cereal Chemistry · 2004 · 248 citations

Agriculture, Food Science, Cereal Science +16

Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches

Hyun‐Jung Chung, Qiang Liu, R. Hoover · Food Research International · 2009 · 242 citations

Agriculture, Biochemistry, Food Science +17

Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean)

Abdel Rahman S. M. Eltayeb, Ali O. Ali, Azza A. Abou-Arab et al. · African Journal of Food Science · 2011 · 133 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15