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[1]
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Innovative Pulses for Western European Temperate Regions: A Review
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Agronomy,
2022 |
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[2]
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Effect of Extrusion on the Functional and Pasting Properties of High-quality Cassava Flour (HQCF)
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Journal of Food …,
2022 |
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[3]
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Evaluation of Nutrient Content of Plantain-Lima Bean Momo Using Multivariance Analysis Approach
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Croatian journal of food science and technology,
2022 |
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[4]
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Innovative pulses for European temperate regions: a review
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2021 |
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[5]
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Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties
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2021 |
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[6]
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Impact of microwave-grill-drying (MWGD) on functional properties of berry Russian olive (Elaeagnus angustifolia L.)
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2020 |
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[7]
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Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (Pleurotus sajor-caju)
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2020 |
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[8]
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Evaluation of Physicochemical Properties and Antioxidant Activity of Wheat-Red Kidney Bean Biscuits
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2020 |
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[9]
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Development and evaluation of extruded ready-to-eat snack from optimized rice, kersting's groundnut and lemon pomace composite flours
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Journal of Food Science and Technology,
2019 |
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[10]
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Nutritional, Phytochemical and Functional Property Evaluation of Composite Flour-useful in Gluten Free Food Products
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2019 |
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[11]
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Evaluation of Physicochemical, Functional and Pasting Properties of Soybean, Mung Bean and Red Kidney Bean Flour as Ingredient in Biscuit
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2019 |
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[12]
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Comparative evaluation of the physicochemical and pasting properties of flour from three varieties of Brachystegia spp.
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African Journal of Biotechnology,
2018 |
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[13]
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CHEMICAL COMPOSITION AND SOME FUNCTIONAL PROPERTIES OF FLOUR AND ISOLATED PROTEIN FROM MUNG BEAN SEEDS (Vigna radiate) CULTIVATED IN IRAQ
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Iraqi Journal of Agricultural Sciences,
2018 |
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[14]
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CHEMICAL COMPOSITION AND SOME FUNCTIONAL PROPERTIES OF FLOUR AND ISOLATED PROTEIN FROM MUNG BEAN SEEDS (Vigna radiate) …
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2018 |
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[15]
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Nutritional Evaluation of Lentinus sajor-caju (Fr.) Mushroom at Different Growth Stages and Effect of Boiling on Antinutrient Components
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2017 |
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[16]
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Physical and functional properties of seeds of three cultivars of guar bean [Cyamopsis tetragonoloba L.(Taub.)]
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Journal of Research,
2017 |
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[17]
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Effects of boiling on the functional, thermal and compositional properties of the Mexican jackfruit (Artocarpus heterophyllus) seed Jackfruit seed meal properties
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Emirates Journal of Food and Agriculture,
2017 |
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[18]
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Estimation of ancient Maya population: Basic human nutritional needs for sustenance
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Journal of Archaeological Science: Reports,
2017 |
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[19]
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Comparison of Functional Properties of Cooked and Fermented (Rhizopus Oligosporus) Beans of Canavalia Cathartica of the Coastal Sand …
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Soft Chemistry and Food Fermentation,
2017 |
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[20]
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豆薯在低溫貯藏下寒害之發生與減輕寒害之方法
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臺灣中興大學學位論文,
2017 |
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[21]
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Development of technologies for enhancing the utilization of guar bean (Cyamopsis tetragonoloba) in grain based foods
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Thesis,
2016 |
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[22]
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Chemical Composition and Functional Properties of Protein Concentrate from Selected Cowpea Seeds in Nigeria
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2016 |
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[23]
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Genetic Variability for Yield and Nutritional Quality in Yam Bean (Pachyrhizus sp.)
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2016 |
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[24]
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Physicochemical, thermal, rheological and morphological properties of flour from different guar seed (Cyamopsis tetragonoloba) cultivars
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Journal of Adhesion Science and Technology,
2016 |
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[25]
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Nutritional Quality and Functional Properties of Baobab (Adansonia digitata) Pulp from Tanzania
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Journal of Food Research,
2016 |
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[26]
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Nutritional quality and functional properties of baobab (Adansonia digita) pulp from Tanzania
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2016 |
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[27]
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Nutritional quality and functional properties of baobab (Adansonia digitata) pulp from Tanzania.
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2016 |
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