Chickpea ( Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
Author:
Affiliation:
1. Food Safety and Functionality Programme, Food Industry Area Institute of Agriculture and Food Research and Technology (IRTA) Finca Camps i Armet s/n Monells, Catalonia 17121 Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15046
Reference83 articles.
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3. Vicilin and the basic subunit of legumin are putative chickpea allergens
4. Food allergy and cross-reactivity-chickpea as a test case
5. ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes
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