A study on the impact of dehulling, germination and fermentation on the technological properties of grey pea flour
Grey peas are a forgotten grain seed in the Nordic countries as well as Sweden, which are quite unexplored for their potential uses in different food products. Before the cultivation of yellow peas and green peas took over, they used to be the dominating type of peas in Europe in medieval times. They are a rich source of protein, fiber, vitamins, and minerals such as B vitamins, folates, and Iron.