Chickpea protein ingredients: A review of composition, functionality, and applications
Author:
Affiliation:
1. School of Food and Nutritional Sciences University College Cork Cork Ireland
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12878
Reference107 articles.
1. Pea, Lentil and Chickpea Protein Application in Bread Making
2. Food protein-derived peptides: Production, isolation, and purification
3. Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters
4. Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties
5. Use of chickpea protein for encapsulation of folate to enhance nutritional potency and stability
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