|"Legumes" Image courtesy of Campden BRI|
A paper by Campden BRI
"There is increasing interest in the applications of legumes and pseudocereals in novel foods. They are high in protein and gluten free making them suitable for use as cereal substitutes in many vegetarian and gluten-free products.
We’ve been investigating the potential applications of cereal alternatives; exploring the functional characteristics of the starch in different pseudocereals and pulses to better understand which applications they may be suited to."
Click here to read the full article and see the original white paper from Campden BRI.
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