Pea Starch and Pea Fiber-A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses.

Compr Rev Food Sci Food Saf · 2026 · PMC12905663 · PMID 41689413

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may be significantno p-value reported

As an example, a comparison of the water‐ and oil‐binding properties of commercial and laboratory‐extracted pea fibers has shown that there may be significant differences in their oil absorption and hydration properties (N.

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