Yellowness of Selected Legume Flours as Function of Nutritional Composition, Mineral Content and Total Free Phenolic Content
ABSTRACT Legume flours from sacha inchi (Plukenetia volubilis), pea (Pisum sativum), faba bean (Vicia faba), chickpea (Cicer arietinum) and lentil (Lens culinaris) were analysed in a comprehensive study to identify potential sources for the development of yellow colour, which could limit their use i...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Wiley
2025-06-01
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| Schriftenreihe: | Legume Science |
| Schlagworte: | |
| Online-Zugang: | https://doi.org/10.1002/leg3.70028 |
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