Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour
Introduction: Grey pea is a largely overlooked legume in the Nordic countries, and its potential uses in various food products remain unexplored. It is a nutrient-rich crop with low environmental impact, making it an attractive option for sustainable and nutritious plant-based alternatives. Objectives: To investigate the impact of dehulling, germination, and fermentation on the bioactive (poly
