Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented-Reference-Cited by-同舟云学术

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Evaluation of chickpea as alternative to soy in plant-based beverages, fresh and fermented

Published:2018-11 Issue: Volume:97 Page:570-572
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Shi,Chelikani Venkata,Serventi Luca^ORCID

Funder

Lincoln University

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Approved methods of the AACC;AACC,2001

2. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes;de Almeida Costa;Food Chemistry,2006

3. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance;Amaral;Lebensmittel-Wissenschaft & Technologie,2018

4. Official methods of analysis of AOAC International;AOAC,1995

5. Official methods of analysis of AOAC International;AOAC,2005

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