Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts

Jerish Joyner Janahar, Hariharan Balasubramaniam, Yan Zhang

Open source

DOI: 10.1111/1750-3841.71318
Published: 2026-07
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71318,
  title = {Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts},
  author = {Jerish Joyner Janahar and Hariharan Balasubramaniam and Yan Zhang},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71318},
  url = {https://doi.org/10.1111/1750-3841.71318}
}

RIS

TY  - JOUR
TI  - Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts
AU  - Jerish Joyner Janahar
AU  - Hariharan Balasubramaniam
AU  - Yan Zhang
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71318
UR  - https://doi.org/10.1111/1750-3841.71318
ER  -

APA

Janahar, J. J., Balasubramaniam, H., & Zhang, Y. (2026). Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts. Journal of Food Science. https://doi.org/10.1111/1750-3841.71318

Source records

crossref · retrieved 2026-09-26T03:22:22.847Z