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This chapter aims to discuss nutritional composition and utilization of pulse processing by-products. These by-products are promising sources of primary and secondary plant metabolites which may be used because of their favorable technological or nut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16bd27f550238823564253c50f6897a7
https://doi.org/10.1016/b978-0-12-818184-3.00018-0
https://doi.org/10.1016/b978-0-12-818184-3.00018-0
Autor:
Nissreen Abu-Ghannam, Jasim Ahmed, Surekha Arasu, Amarinder Singh Bawa, Hanuman Bobade, Charles Brennan, Marina Carbonaro, Enda Cummins, Joanne Delange, Emma Derbyshire, Marco Garcia-Vaquero, Aoife Gowen, V. Iswarya, Vassilis Kiosseoglou, Linda J. Malcolmson, Brian McKenna, Rangarajan Jagan Mohan, B. Dave Oomah, Adamantini Paraskevopoulou, Puneet Parmar, Shivani Pathania, Ankit Patras, Mahesha M. Poojary, Anushree Priyadarshini, Mahendran Radhakrishnan, Gaurav Rajauria, Lokeswari Ramireddy, Ashish Rawson, Vaishnavi Rudraraju, Arumugam Sangeetha, Narpinder Singh, Baljit Singh, Brijesh K. Tiwari, Uma Tiwari, Anamika Tripathi, Jennifer A. Wood
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::129adf80696f97e7831d1c6c1daeacbe
https://doi.org/10.1016/b978-0-12-818184-3.01002-3
https://doi.org/10.1016/b978-0-12-818184-3.01002-3