Characterization of roller and Ferkar-milled pulse flours using laser diffraction and scanning electron microscopy

Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions

(2022) Supun Fernando et al.   CEREAL CHEMISTRY

Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours

(2021) Burcu Guldiken et al.   CEREAL CHEMISTRY

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

(2019) S. Thakur et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

(2019) Lindsay Bourré et al.   CEREAL CHEMISTRY

Dry fractionation methods for plant protein, starch and fiber enrichment: A review

(2019) Andrew Assatory et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China

(2019) Zuosheng Zhang et al.   Food Science & Nutrition

Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour

(2019) Gina Young et al.   CEREAL CHEMISTRY

Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches

(2018) Liying Li et al.   FOOD CHEMISTRY

Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis

(2017) Mohammad Abdullah et al.   Nutrients

Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours

(2016) Heather Maskus et al.   CEREAL FOODS WORLD

Protein futures for Western Europe: potential land use and climate impacts in 2050

(2016) Elin Röös et al.   Regional Environmental Change

Method Development to Increase Protein Enrichment During Dry Fractionation of Starch-Rich Legumes

(2015) Pascalle J. M. Pelgrom et al.   Food and Bioprocess Technology

Processing, cooking, and cooling affect prebiotic concentrations in lentil (Lens culinaris Medikus)

(2015) Casey R. Johnson et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes

(2015) Pascalle J.M. Pelgrom et al.   JOURNAL OF FOOD ENGINEERING

Dry fractionation for sustainable production of functional legume protein concentrates

(2015) M.A.I. Schutyser et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative study on ambient and cryogenic grinding of fenugreek and black pepper seeds using rotor, ball, hammer and Pin mill

(2014) Murlidhar Meghwal et al.   POWDER TECHNOLOGY

Dry fractionation for production of functional pea protein concentrates

(2013) Pascalle J.M. Pelgrom et al.   FOOD RESEARCH INTERNATIONAL

Ambient and Cryogenic Grinding of Fenugreek and Flow Characterization of Its Powder

(2013) Murlidhar Meghwal et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams

(2013) Suresh D. Sakhare et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Differences between easy- and difficult-to-mill chickpea (Cicer arietinumL.) genotypes. Part I: Broad chemical composition

(2013) Jennifer A Wood et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Study to analyze the influence of sprouting of the wheat grain on the grinding process

(2009) Dariusz Dziki et al.   JOURNAL OF FOOD ENGINEERING

Wheat endosperm as a cohesive granular material

(2007) Vincent Topin et al.   JOURNAL OF CEREAL SCIENCE