The effect of popping, a sustainable form of processing, on antinutritional factors in pulses - Data

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Publication date
2022-07-21
Creators
Godrich, Joseph
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Description
Raw data associated with the research paper titled "The effect of popping, a sustainable form of processing, on antinutritional factors in pulses".
External URI
DOI
Subjects
  • Legumes -- Processing
  • Phytic acid
  • Tannins
  • Phenols
  • pulses, popping, antinutritional factors, sustainable processing, phytic acid, condensed tannins, phenolic compounds
  • Veterinary Sciences, Agriculture & related subjects::Food & beverage studies::Food & beverage production::Food & beverage processing
  • T Technology::TP Chemical technology::TP 368 Food processing and manufacture
Divisions
  • University of Nottingham, UK Campus::Faculty of Science::School of Biosciences
Deposit date
2022-07-21
Data type
Raw data
Funders
  • Engineering & Physical Sciences Research Council
Grant number
  • EP/N50970X/1
Data collection method
Laboratory based data collection
Resource languages
  • en
Publisher
The University of Nottingham
CC-BY
Except where otherwise noted, this item's license is described as Creative Commons by Attribution