Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making

Whipping and Emulsifying Properties of Soybean Products

Katsuharu Yasumatsu, Koshichi Sawada, Shintaro Moritaka et al. · Agricultural and Biological Chemistry · 1972 · 652 citations

Food Chemistry, Nutrition, Food Colloid +11

Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars

Maninder Kaur, Narpinder Singh · Food Chemistry · 2004 · 451 citations

Food Chemistry, Food Physic, Thermal Processing +3

Physicochemical and functional properties of whole legume flour

Shuang‐kui Du, Hongxin Jiang, Xiuzhu Yu et al. · LWT · 2013 · 388 citations

Food Chemistry, Whole Legume Flour, Food Analysis +3

Effect of Germination on Chemical Composition, Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds

Hwei‐Ming Bau, C. Villaume, Jean-Pierre Nicolas et al. · Journal of the Science of Food and Agriculture · 1997 · 270 citations

Nutrition, Engineering, Chemical Composition +17

Studies on germination conditions and antioxidant contents of wheat grain

T.K. Basu F. Yang · International Journal of Food Sciences and Nutrition · 2001 · 251 citations