Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-10T13:46:18.022Z Has data issue: false hasContentIssue false
  • English
  • Français

Foreword

Published online by Cambridge University Press:  09 March 2007

Martine M.-J. Champ
Martine M.-J. Champ
Affiliation:
Coordinator of the ‘Pulses and Human Health’ Project
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Foreword
Information
British Journal of Nutrition , Volume 88 , Issue S3 , December 2002 , pp. 237
Copyright
Copyright © The Nutrition Society 2002

References

Doxastakis, G (2002) Grain legumes for food and new food ingredients in Greece. Grain Legumes 35, 22–23.Google Scholar
Fredrikson, M (2002) NUTRIPEA - new technologies for improved nutritional and functional value of pea protein. Grain Legumes 35, 20–21.Google Scholar
Lallès, JP & Peltre, G (2002) Allergenicity of pulses in humans. Grain Legumes 35, 18–19.Google Scholar
Schwenke, KD, Braudo, EE, Tömösközi, S, Lasztity, R, Dudek, S, Jongen, WMF, Meerdink, G, Krause, JP, Bergthaller, W, Engqvist, LG & Eckardt, T (2001) Special report on functional potential of legume proteins. Grain Legumes 33, 13–22.Google Scholar