Chickpeas, lentils, beans and peas are a fast-growing food market, with new uses going well beyond bean salads and hummus—think brownies, vegan meats, and salad dressing. Researchers like Chitra Sivakumar are working to drive dining innovation by studying the tiniest details of flours made from these pulses. Sivakumar has three publications in the journal Advanced Powder Technology.
Improving pulse flours for consumer use: Using synchrotron light to determine optimal particle size for milling
