Physicochemical Properties and Functionality of Pardina Lentil, Navy Bean, Garbanzo Bean, and Split Pea Starches

Author

Jenna Laughlin, University of Tennessee, KnoxvilleFollow
Vermont Dia, University of Tennessee, KnoxvilleFollow
Philipus Pangloli, University of Tennessee, KnoxvilleFollow

Date of Graduation

12-2021

College

Food Science and Technology

First Advisor

Vermont Dia

Recommended Citation

Laughlin, Jenna; Dia, Vermont; and Pangloli, Philipus, "Physicochemical Properties and Functionality of Pardina Lentil, Navy Bean, Garbanzo Bean, and Split Pea Starches" (2021). Chancellor’s Honors Program Projects.
https://trace.tennessee.edu/utk_chanhonoproj/2446