Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.

Amanipour A, Samaei Y, Böök O, Granfeldt Y, Lazarte CE

DOI: 10.3389/fnut.2024.1478399
Published: 2024
Container: Frontiers in nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3389/fnut.2024.1478399,
  title = {Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.},
  author = {Amanipour A and Samaei Y and Böök O and Granfeldt Y and Lazarte CE},
  year = {2024},
  journal = {Frontiers in nutrition},
  doi = {10.3389/fnut.2024.1478399},
  url = {https://doi.org/10.3389/fnut.2024.1478399}
}

RIS

TY  - JOUR
TI  - Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.
AU  - Amanipour A
AU  - Samaei Y
AU  - Böök O
AU  - Granfeldt Y
AU  - Lazarte CE
PY  - 2024
JO  - Frontiers in nutrition
DO  - 10.3389/fnut.2024.1478399
UR  - https://doi.org/10.3389/fnut.2024.1478399
ER  -

APA

A, A., Y, S., O, B., Y, G., & CE, L. (2024). Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2024.1478399

Source records

pubmed · retrieved 2026-09-26T08:33:15.264Z