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Welcome to the USA Pulses Technical Manual
Chapter 1: Introduction
A brief overview of the Pulse industry
Chapter 2: General Properties
General properties of dry peas, lentils and chickpeas including varieties, uses and health benefits.
Chapter 3: Production
Production information on pulses such as deterioration, standards and procedures and specific information on dry peas, lentils and chickpeas.
Chapter 4: Processing
Processing information on pulses such as cleaning, sorting and milling.
Chapter 5: Applications
Food applications for pulses such as soups and snacks, as well as information about roasting, frying and boiling different types of pulses.
Chapter 6: Non-Traditional Applications
Alternative food applications for pulses in areas like baking and other gluten replacing instances.
Chapter 7: Functional Ingredients
Market needs for pulses due to their wide versatility in many different food categories.
Appendices and References
Staff, production, formulation and supplier information tied to the USA Dry Pea and Lentil Council