Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinumL.)as affected by different cooking methods
Author:
Affiliation:
1. Agricultural Research Station; Virginia State University; Petersburg VA 23806 USA
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference29 articles.
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3. Influence of dehydration process in castellano chickpea: changes in bioactive carbohydrates and functional properties;Aguilera;Plant Foods for Human Nutrition,2011
4. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;Journal of Food Composition and Analysis,2006
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