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Effects of gelatinization process on some physicochemical parameters, pasting characteristics and some nutritional properties of pulsed based flour blends

Crossref DOI link: https://doi.org/10.1007/s00217-025-04999-1

Published Online: 2026-02-17

Published Print: 2026-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kahraman, Kevser

Yuksel, Ferhat

Karaman, Safa
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Text and Data Mining valid from 2026-02-17

Version of Record valid from 2026-02-17
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Article History

Received: 8 February 2025

Revised: 1 September 2025

Accepted: 6 December 2025

First Online: 17 February 2026

Declarations

:

: The authors declare no competing interests.

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