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Upcycling Legume Water: from wastewater to food ingredients

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Table of Contents

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    Book Overview
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    Chapter 1 Introduction: Legume Processing
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    Chapter 3 Soaking Water Composition
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    Chapter 4 Soaking Water Functional Properties
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    Chapter 5 Soaking Water Applications
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    Chapter 6 Cooking Water Composition
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    Chapter 8 Cooking Water Applications
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    Chapter 9 Sprouting Water Composition
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    Chapter 10 Bioactives in Legumes
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    Chapter 11 Edible Packaging from Legume By-Products
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