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

dc.contributor.authorGodrich, Joseph
dc.date.accessioned2022-07-21T07:43:34Z
dc.date.available2022-07-21T07:43:34Z
dc.date.issued2022-07-21
dc.identifier.urihttps://rdmc.nottingham.ac.uk/handle/internal/9550
dc.description.abstractRaw data associated with the research paper titled "The effect of popping, a sustainable form of processing, on antinutritional factors in pulses".en_UK
dc.language.isoenen_UK
dc.publisherThe University of Nottinghamen_UK
dc.rightsCC-BY*
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subject.lcshLegumes -- Processingen_UK
dc.subject.lcshPhytic aciden_UK
dc.subject.lcshTanninsen_UK
dc.subject.lcshPhenolsen_UK
dc.titleThe effect of popping, a sustainable form of processing, on antinutritional factors in pulses - Dataen_UK
dc.identifier.doihttp://doi.org/10.17639/nott.7229
dc.subject.freepulses, popping, antinutritional factors, sustainable processing, phytic acid, condensed tannins, phenolic compoundsen_UK
dc.subject.jacsVeterinary Sciences, Agriculture & related subjects::Food & beverage studies::Food & beverage production::Food & beverage processingen_UK
dc.subject.lcT Technology::TP Chemical technology::TP 368 Food processing and manufactureen_UK
uon.divisionUniversity of Nottingham, UK Campus::Faculty of Science::School of Biosciencesen_UK
uon.funder.controlledEngineering & Physical Sciences Research Councilen_UK
uon.datatypeRaw dataen_UK
uon.grantEP/N50970X/1en_UK
uon.collectionmethodLaboratory based data collectionen_UK
uon.preservation.rarelyaccessedtrue


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