Mechanical and Sensory Properties of Pulse Gels in the Development of New Plant Based Food
The shift towards healthier and sustainable food consumption requires a greater variety of plant-based products. This study aimed to determine how the mechanical and sensory properties of three different pulse gels (chickpea, lentil, or red lentil flour) vary with the ingredients (flour, oil, lemon, and salt content). All pulse flours were able to form self-standing […]