FTIR-ATR spectra of culinary grain legumes (pulse) flours

This work was financially supported by the projects: (i) UID/EQU/00511/2019 - Laboratory for Process Engineering, Environment, Biotechnology and Energy – LEPABE funded by national funds through FCT/MCTES (PIDDAC); (ii) POCI-01-0145-FEDER-029702 funded by FEDER funds through COMPETE2020 – Programa Operacional Competitividade e Internacionalização (POCI) and by national funds (PIDDAC) through FCT/MCTES; (iii) LEPABE-2-ECO-INNOVATION – NORTE‐01‐0145‐FEDER‐000005, funded by Norte Portugal Regional Operational Programme (NORTE 2020), under PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF); (iv) UID/04551/2020 - the GREEN-IT funded by FCT; (v) LEGATO project (grant agreement n°FP7-613551) funded by FP7 EU. This article is based upon work from COST Action CA 16215, supported by COST (European Cooperation in Science and Technology) www.cost.eu.