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https://doi.org/10.2139/ssrn.4687901

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inferredcites →https://doi.org/10.1002/1521-379x(200212)54:12<559::aid-star2222559>3.0.co;2-fopenalex-extracted
Physicochemical and Functional Properties of Tropical Tuber Starches: A Review
inferredcites →https://doi.org/10.1002/cche.10161openalex-extracted
Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours
inferredcites →https://doi.org/10.1002/fsn3.1271openalex-extracted
Protective effects of mung bean (Vigna radiata L.) and pea (Pisum sativum L.) against high‐fat‐induced oxidative stress
inferredcites →https://doi.org/10.1002/jsfa.1171openalex-extracted
Dynamic rheology of structural development in starch/decolourised hsian‐tsao leaf gum composite systems
inferredcites →https://doi.org/10.1002/jsfa.5581openalex-extracted
Incorporation of pulse flours of different particle size in relation to pita bread quality
inferredcites →https://doi.org/10.1002/leg3.97openalex-extracted
Pea and lentil flour quality as affected by roller milling configuration
inferredcites →https://doi.org/10.1007/s11947-015-1513-0openalex-extracted
Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes
inferredcites →https://doi.org/10.1007/s13197-010-0227-6openalex-extracted
Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour
inferredcites →https://doi.org/10.1007/s13197-013-0939-5openalex-extracted
Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta
inferredcites →https://doi.org/10.1007/s13197-017-2681-xopenalex-extracted
Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties
inferredcites →https://doi.org/10.1016/j.fbio.2022.101900openalex-extracted
Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour
inferredcites →https://doi.org/10.1016/j.foodchem.2004.06.015openalex-extracted
Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars
inferredcites →https://doi.org/10.1016/j.foodchem.2019.05.167openalex-extracted
Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126267openalex-extracted
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128760openalex-extracted
Toward a comprehensive understanding of ultracentrifugal milling on the physicochemical properties and aromatic profile of yellow pea flour
inferredcites →https://doi.org/10.1016/j.foodchem.2022.135011openalex-extracted
Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour
inferredcites →https://doi.org/10.1016/j.foodres.2022.112311openalex-extracted
Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures
inferredcites →https://doi.org/10.1016/j.heliyon.2020.e05471openalex-extracted
Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size
inferredcites →https://doi.org/10.1016/j.jfoodeng.2016.04.008openalex-extracted
Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour
inferredcites →https://doi.org/10.1017/cbo9780511546327.004openalex-extracted
Elastic Proteins: Biological Roles and Mechanical Properties
inferredcites →https://doi.org/10.1021/jf902199xopenalex-extracted
Emulsifying and Foaming Properties of Commercial Yellow Pea ( Pisum sativum L.) Seed Flours
inferredcites →https://doi.org/10.1094/cchem-04-16-0110-fiopenalex-extracted
Topography of the Cotyledon Surfaces and Adjoining Seed Coat of Chickpea (Cicer arietinum L.) Genotypes Differing in Milling Performance
inferredcites →https://doi.org/10.1094/cfw-61-2-0059openalex-extracted
Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours
inferredcites →https://doi.org/10.1098/rstb.2001.1022openalex-extracted
Elastic proteins: biological roles and mechanical properties
inferredcites →https://doi.org/10.1111/j.1365-2621.1985.tb10565.xopenalex-extracted
Functional Properties of Canola Meals Produced by a Two‐phase Solvent Extraction System
inferredcites →https://doi.org/10.3390/bioengineering10101122openalex-extracted
Cell-Tissue Interaction: The Biomimetic Approach to Design Tissue Engineered Biomaterials
inferredcites →https://doi.org/10.3390/foods12051041openalex-extracted
Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch
inferredcites →https://doi.org/10.3390/plants10030592openalex-extracted
Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types
inferredcites →https://doi.org/10.5772/53160openalex-extracted
Grinding Characteristics of Wheat in Industrial Mills
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