[
1. A.A.C.C. (2000), Approved Methods of the American Association of Cereal Chemists, 10th Ed.
]Search in Google Scholar
[
2. Adegunwa, M. O., Bakare, H. A., Alamu, E. O., & Abiodun, O. K. (2012). Processing effects on chemical, functional and pasting properties of cowpea flour from different varieties. Nigerian Food Journal, 30(1), 67-73.10.1016/S0189-7241(15)30015-1
]Search in Google Scholar
[
3. Alcázar-Alay, S. C., & Meireles, M. A. A. (2015). Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science and Technology, 35(2), 215-236.10.1590/1678-457X.6749
]Search in Google Scholar
[
4. Ascheri, D. P. R., Boêno, J. A., Bassinello, P. Z., & Ascheri, J. L. R. (2012). Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour. Revista Ceres, 59(1), 16-24.10.1590/S0034-737X2012000100003
]Search in Google Scholar
[
5. Buckman, E. S., Oduro, I., Plahar, W. A., & Tortoe, C. (2018). Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems. Food science & nutrition, 6(2), 457-463.
]Search in Google Scholar
[
6. Chegini, G. R., & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying technology, 23(3), 657-668.10.1081/DRT-200054161
]Search in Google Scholar
[
7. Del Socorro López Cortez, M., Rosales Martínez, P., Arellano Cárdenas, S., & Cornejo Mazón, M. (2016). Antioxidants properties and effect of processing methods on bioactive compounds of legumes. In: Goyal AK (Ed.) Grain Legumes. (InTech, Croatia), pp.103–126.
]Search in Google Scholar
[
8. Elkhalifa, A. E. O., & Bernhardt, R. (2010). Influence of grain germination on functional properties of sorghum flour. Food Chemistry, 121(2), 387-392.10.1016/j.foodchem.2009.12.041
]Search in Google Scholar
[
9. Fernandes, M. S., Wang, S. H., Ascheri, J. L. R., Oliveira, M. F., & Costa, S. A. (2003). Effect of extrusion temperature in water absorption, solubility and dispersibility of pre-cooked corn-soybean (70: 30) flours. Food Science and Technology, 23(2), 234-239.10.1590/S0101-20612003000200023
]Search in Google Scholar
[
10. Giuberti, G., Rocchetti, G., Sigolo, S., Fortunati, P., Lucini, L., & Gallo, A. (2018). Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics. Food chemistry, 239, 679-687.10.1016/j.foodchem.2017.07.00428873621
]Search in Google Scholar
[
11. Iancu, M. L., & Haubelt, G. (2011). Rheological behavior of dough with added potato (varieties Laura and Impala) in presence of NaCl and Saccharomyces cerevisiae. Acta Universitatis Cinbinesis, Series E: Food Technology, 15(1),17-29.
]Search in Google Scholar
[
12. Jacobs, H., Eerlingen, R. C., Clauwaert, W., & Delcour, J. A. (1995). Influence of annealing on the pasting properties of starches from varying botanical sources. Cereal chemistry 72(5):480-487.
]Search in Google Scholar
[
13. Jan, R., Saxena, D. C., & Singh, S. (2016). Physico-chemical, textural, sensory and antioxidant characteristics of gluten–Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour. LWT-Food Science and Technology, 71, 281-287.10.1016/j.lwt.2016.04.001
]Search in Google Scholar
[
14. Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194-205.10.1016/j.jfoodeng.2007.04.032
]Search in Google Scholar
[
15. Kaur, D., Dhawan, K., Rasane, P., Singh, J., Kaur, S., Gurumayum, S., ... & Kumar, V. (2020). Effect of different pre-treatments on antinutrients and antioxidants of rice bean (Vigna umbellata). Acta Universitatis Cinbinesis, Series E: Food Technology, 24(1), 25-38.10.2478/aucft-2020-0003
]Search in Google Scholar
[
16. Kaur, M., Sandhu, K. S., Ahlawat, R., & Sharma, S. (2015). In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods. Journal of food science and technology, 52(3), 1642-1648.10.1007/s13197-013-1136-2
]Search in Google Scholar
[
17. Khaleel, A. E., Gad, M. Z., El-Maraghy, S. A., Hifnawy, M. S., & Abdel-Sattar, E. (2005). Study of hypocholesterolemic and antiatherosclerotic properties of Medicago sativa L. cultivated in Egypt. Journal of Food & Drug Analysis, 13(3), 212.
]Search in Google Scholar
[
18. Kong, J., & Yu, S. (2007). Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta biochimica et biophysica Sinica, 39(8), 549-559.10.1111/j.1745-7270.2007.00320.x
]Search in Google Scholar
[
19. Lee, S. J., Yang, Y. J., Chung, H. J., & Lim, S. T. (2017). Effect of dry heating on physicochemical properties of pregelatinized rice starch. Cereal Chemistry, 94(6), 928-933.10.1094/CCHEM-03-17-0045-R
]Search in Google Scholar
[
20. Li, Y., Zhang, H., Shoemaker, C. F., Xu, Z., Zhu, S., & Zhong, F. (2013). Effect of dry heat treatment with xanthan on waxy rice starch. Carbohydrate polymers, 92(2), 1647-1652.10.1016/j.carbpol.2012.11.002
]Search in Google Scholar
[
21. Liptay, A., & Arevalo, A. E. (2000). Plant mineral accumulation, use and transport during the life cycle of plants: a review. Canadian journal of plant science, 80(1), 29-38.10.4141/P99-014
]Search in Google Scholar
[
22. Malinow, M. R., McNulty, W. P., McLaughlin, P., Stafford, C., Burns, A. K., Livingston, A. L., & Kohler, G. O. (1981). The toxicity of alfalfa saponins in rats. Food and cosmetics toxicology, 19, 443-445.10.1016/0015-6264(81)90448-X
]Search in Google Scholar
[
23. Mölgaard, J., Von Schenck, H., & Olsson, A. G. (1987). Alfalfa seeds lower low density lipoprotein cholesterol and apolipoprotein B concentrations in patients with type II hyperlipoproteinemia. Atherosclerosis, 65(1-2), 173-179.10.1016/0021-9150(87)90019-0
]Search in Google Scholar
[
24. Ognean, M., & Danciu, I. (2009). Research on the factors with implications on rheological properties of doughs. Acta Universitatis Cibiniensis Series E: Food Technology, 13(2), 41-48.
]Search in Google Scholar
[
25. Ognean, M., Ognean, C. F., & Danciu, I. (2009). Farinographic effects of several commercial xylanases on low extraction wheat flour. Acta Universitatis Cibiniensis Series E: Food Technology, 13(2), 25-34.
]Search in Google Scholar
[
26. Ognean, M., Ognean, C. F., & Darie, N. (2010). Rheological effects of some natural fibers used in breadmaking. Acta Universitatis Cibiniensis Series E: Food Technology, 14(23), 3-10.
]Search in Google Scholar
[
27. Pandey K C and Roy A K (2011) Forage Crops Varieties. IGFRI Jhansi (India).
]Search in Google Scholar
[
28. Pandey, S., Chaturvedi, N., and Gupta, D. (2019). Effect of Malting on Nutritional Profile of Alfalfa Seeds and Development of Value Added Fermented Products”. International Journal of Fermented Foods, 8(2), 73-78.10.30954/2321-712X.02.2019.2
]Search in Google Scholar
[
29. Reddy, C. K., Pramila, S., & Haripriya, S. (2015). Pasting, textural and thermal properties of resistant starch prepared from potato (Solanum tuberosum) starch using pullulanase enzyme. Journal of food science and technology, 52(3), 1594-1601.10.1007/s13197-013-1151-3434828525745229
]Search in Google Scholar
[
30. Sahni, P., & Sharma, S. (2020). Influence of processing treatments on cooking quality, functional properties, antinutrients, bioactive potential and mineral profile of alfalfa. LWT, 132, 109890.10.1016/j.lwt.2020.109890
]Search in Google Scholar
[
31. Sahni, P., Sharma, S., & Singh, B. (2021). Impact of different processing treatments on techno and biofunctional characteristics of dhaincha (Sesbania aculeate). Food Science and Technology International, 27(3), 251-263.10.1177/108201322094981232819158
]Search in Google Scholar
[
32. Sahni, P., Sharma, S., & Surasani, V. K. R. (2020). Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates. Food Chemistry, 333, 12750310.1016/j.foodchem.2020.12750332683258
]Search in Google Scholar
[
33. Sahni, P., Sharma, S. and Singh, B. (2019). Evaluation and quality assessment of defatted microalgae meal of Chlorella as an alternative food ingredient in cookies, Nutrition & Food Science, 49(2), 221-231.10.1108/NFS-06-2018-0171
]Search in Google Scholar
[
34. Sahni, P., Singh, B., and Sharma, S. (2018). Functionality of proteins and its interventions in food. IFI Mag 37(3), 41-52.
]Search in Google Scholar
[
35. Segev, A., Badani, H., Galili, L., Hovav, R., Kapulnik, Y., Shomer, I., et al. (2012). Effects of baking, roasting and frying on total polyphenols and antioxidant activity in colored chickpea seeds. Food and Nutrition Sciences, 3(3), 369–376.10.4236/fns.2012.33053
]Search in Google Scholar
[
36. Shafie, B., Cheng, S. C., Lee, H. H., & Yiu, P. H. (2016). Characterization and classification of whole-grain rice based on rapid visco analyzer (RVA) pasting profile. International Food Research Journal, 23(5), 2138-2143.
]Search in Google Scholar
[
37. Singh, A., Sharma, S., & Singh, B. (2017). Influence of grain activation conditions on functional characteristics of brown rice flour. Food Science and Technology International, 23(6), 500-512.10.1177/108201321770432728385041
]Search in Google Scholar
[
38. Sofi, S. A., Singh, J., Muzaffar, K., Mir, S. A., & Dar, B. N. (2020). Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour. Journal of Food Measurement and Characterization, 14, 2380-2392.10.1007/s11694-020-00485-2
]Search in Google Scholar
[
39. Usoltsev, D., Sitnikova, V., Kajava, A., & Uspenskaya, M. (2019). Systematic FTIR spectroscopy study of the secondary structure changes in human serum albumin under various denaturation conditions. Biomolecules, 9(8), 359.10.3390/biom9080359672385031409012
]Search in Google Scholar
[
40. Vizitiu, D., & Danciu, I. (2011). Evaluation of farinograph and mixolab for prediction of mixing properties of industrial wheat flour. Acta Universitatis Cibiniensis Series E: Food Technology, 15(2), 31-38.
]Search in Google Scholar
[
41. Zhong, Y., Xiang, X., Zhao, J., Wang, X., Chen, R., Xu, J., ... & Liu, C. (2020). Microwave pretreatment promotes the annealing modification of rice starch. Food chemistry, 304, 125432.10.1016/j.foodchem.2019.12543231493704
]Search in Google Scholar
