Processing to improve the sustainability of chickpea as a functional food ingredient
Article in Journal of the Science of Food and Agriculture (April 2024)
The most recent citing publications are shown below. View all 21 publications that cite this research output on Dimensions.
Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough
Article in European Food Research and Technology (January 2024)
Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodology
Article in Cereal Chemistry (November 2023)