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@article{161833,
        author = {Kabita Banik and  Samreen and Sara Vaishnavi,  and Shaistha Muskaan , and Siribadri Manjunath},
        title = {EXTRACTION OF PROTEINS FROM PULSES},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {10},
        number = {6},
        pages = {376-385},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=161833},
        abstract = {This study helps to identify a plant-based cruelty free protein source in lower cost & expectable for all kind of customer pulse protein is the healthier alternative without compromising product quality1.
Pulses are rich in protein, carbohydrates, vitamins and minerals are low in fat. All though pea proteins experience greater integration into the plant protein ingredient market than others, lentil, chickpea, bean and beans are not far behind. Proteins must provide about 30-35% of calorie needs, 10-15% should come from fats of three types (saturated, mono saturated and poly unsaturated)2. 
This review contains an overview of pulse proteins and the dry and wet fractionation methods used to produce high-protein ingredients. The influence of pulse type and processing on the techno-functional properties of ingredients is discussed.3  
The advantages like decreased risk of disease, managing blood sugar, lowering cholesterol, weight loss.
},
        keywords = {Proteins, Process of Extraction, Functional properties, Benefits of pulses.},
        month = {},
        }