Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.687418
Reference77 articles.
1. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods
2. Acrylamide in Gingerbread: Critical Factors for Formation and Possible Ways for Reduction
3. Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties
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