Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
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DOI: 10.1016/j.foodchem.2020.127711
Abstract: Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF). WPF exhibited markedly increased pasting viscosities at 120 and… read more here.
Keywords: round pea; rpf; round; pea flours ... See more keywords