Peasemeal (English Wikipedia)

Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 609. ISBN 9780199677337. Retrieved 20 February 2016.
A pocket dictionary; or, Complete English expositor (4 ed.). London: T Carnan & F Newbery. June 1779. Retrieved 20 February 2016.

doi.org

Kamaljit, K.; Baljeet, S.; Amarjeet, K. (2010). "Preparation of bakery products by incorporating pea flour as a functional ingredient". American Journal of Food Technology. 5: 130–135. doi:10.1111/ijfs.12636.
Krause, S.; Keller, S.; Hashemi, A.; Descharles, N.; Bonazzi, C.; Rega, B. (2022). "From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods". Food Chemistry. 371: 131379. doi:10.1016/j.foodchem.2021.131379. PMID 34808773. S2CID 242264611.

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
Krause, S.; Keller, S.; Hashemi, A.; Descharles, N.; Bonazzi, C.; Rega, B. (2022). "From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods". Food Chemistry. 371: 131379. doi:10.1016/j.foodchem.2021.131379. PMID 34808773. S2CID 242264611.

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.

"Pulse Flour Brochure" (PDF). Northern Pulse Growers Association. p. 3. Retrieved 20 January 2017.

Frazer. "Peasemeal, An Ingredient Unique to Scotland". Red Book Recipes. Retrieved 20 February 2016.

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.