Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas
Author:
Affiliation:
1. Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Tecnologico de Monterrey, Monterrey, Mexico
2. Escuela de Ingeniería y Ciencias, Bio-Foods Research Lab, Tecnologico de Monterrey, Querétaro, Mexico
Funder
Consejo Nacional de Ciencia y Tecnología
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2237577
Reference96 articles.
1. Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing
2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods
3. Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas
4. A review on mechanisms and commercial aspects of food preservation and processing
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