The possibility of using different legume types in various forms in order to create innovative foods such as pasta [ 1 ], yoghurt [ 2 , 3 ], bakery products [ 4 , 5 ], drinks [ 6 ], etc., is an increasing trend nowadays that may satisfy the consumer demand.
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Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types.
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