Effects of gelatinization process on some physicochemical parameters, pasting characteristics and some nutritional properties of pulsed based flour blends

European Food Research and Technology 2026

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Authors: Kevser Kahraman, Ferhat Yüksel, Safa Karaman

DOI: 10.1007/s00217-025-04999-1

Cited by: 1

References: 46

Fields of Study & Subjects

Food composition and properties Nanocomposite Films for Food Packaging Probiotics and Fermented Foods

References 46