Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties

Author:

Klongklaew Augchararat,Banwo Kolawole,Soodsawaeng Pornpimon,Christopher Ashish,Khanongnuch Chartchai,Sarkar Dipayan,Shetty Kalidas

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference44 articles.

1. Chickpea protein ingredients: A review of composition, functionality, and applications;Grasso;Compr. Rev. Food Sci. Food Saf.,2021

2. Amino acid digestibility of extruded chickpea and yellow pea protein is high and comparable in moderately stunted South Indian children with use of a dual stable isotope tracer method;Devi;J. Nutr.,2020

3. Sensory evaluation acceptability for a food supplementary chickpea-based ready-to-use among moderately malnourished children aged 6-59 months;Tekele;Journal of Agricultural Science and Technology, B,2015

4. Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review;Jukanti;British Journal of Nutrition,2012

5. Nutritional constituent and health benefits of Chickpea (Cicer arietinum L.): A review;Wang;Food Res. Int.,2021

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