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February 1, 2021Heliyon92 citationsOpen Access

Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse

DADavide De AngelisAPAntonella PasqualoneIAIgnazio Allegretta

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Abstract

. Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions.

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Angelis et al. (2021) studied this question.

synapsesocial.com/papers/6a613b0e6b7099fe363f3abahttps://doi.org/10.1016/j.heliyon.2021.e06177
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