Chemical composition and nutritional value of Mexican varieties of chickpea (Cicer arietinum L.)

Author:

Sotelo Angela,Flores Fernando,Hern�ndez Miguel

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Reference29 articles.

1. AOAC (1980) Official Methods of Analysis, 11th edn. Washington D.C.: Association of Official Analytical Chemists

2. Chandrasekarappa G (1979) Nutritional quality of the proteins of blend of wheat and rice with bengal gram, red gram or black gram. Nutr Rep Int 19: 401?406

3. Chatterjee SR, Abrol YP (1975) Amino acid composition of new varieties of cereals and pulses and nutritional potential of cereal pulse combinations. J Food Sci Tech 12: 221?227

4. Del Angel AR, Sotelo A (1982) Nutritive value of mixtures using chickpea with wheat, triticale, normal and opaque 2 corns. J Nutr 112: 1474?1480

5. Esh GC, De TS Basu U (1960) Nutritive value of the proteins of bengal gram of high and low protein content. Brit J Nutr 14: 425?431

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