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Dehulled grain legumes for food

descriptionPublicationkeyboard_double_arrow_right Article 05 Apr 2022 English Publisher:ZenodoFunded by:EC | Legumes Translated

Authors: Sontag-Strohm, Tuula; Stoddard, Frederick; Laine, Harri; Schauman, Casimir;

doi: 10.5281/zenodo.6400479 , 10.5281/zenodo.6400478

Dehulled grain legumes for food

- Summary
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Abstract

Split pea and red lentil are familiar examples of dehulled grain legumes. They cook faster, have slightly different flavour, and have a higher nutritional value than their whole-seed counterparts. The need for dehulling depends on the intended process and use, so both hulled and dehulled have their place in the market.

Keywords

legumes, food

Impact byBIP!

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	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Average
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Average