Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea ( Cicer arietinum ) flours-Reference-Cited by-同舟云学术

Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea ( Cicer arietinum ) flours

Published:2021-02-09 Issue:7 Volume:56 Page:3474-3483
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Mariscal‐Moreno Rosa María¹²^ORCID,Figueroa‐Cárdenas Juan de Dios³,Santiago‐Ramos David⁴,Aguilar Arteaga Karina²,Flores Casamayor Verónica³,Rincón‐Aguirre Alexandra³

Affiliation:

1. Departamento de Salud Universidad Iberoamericana Prol. Paseo de la Reforma 880, 01219, A. Obregón Ciudad de México México

2. Universidad Politécnica de Francisco I. Madero Domicilio Conocido, Tepatepec, Francisco I. Madero Tepatepec HidalgoC.P. 42660México

3. CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México

4. INIFAP Campo Experimental Valle de México Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Km. 13.5 Carretera Los Reyes‐Texcoco Coatlinchán, Texcoco Estado de MéxicoC.P. 56250México

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14974

Reference36 articles.

1. AACC International.Approved Methods of Analysis 11th Ed. Method 08‐03.01 Ash‐Basic method. Approved April 13 1961.https://doi.org/10.1094/AACCIntMEthod‐08‐03‐01; Method 46‐16.01 Crude Protein—Improved Kjeldahl Method Copper‐Titanium Dioxide Catalyst Modification Approved October 12 1988 https://doi.org/10.1094/ ACC Int Method‐46‐16‐01; Method 30‐25.01 Crude Fat in Wheat Corn and Soy Flour Feeds and Mixed Feeds. Approved April 31 1961 https://doi.org/10.1094/AACC Int Method‐30‐25‐01; Method 32‐07. AACC International St. Paul MN U.S.A.

2. Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations

3. Fortification of maize tortilla with alkali-treated chickpea flour

4. Physicochemical, thermal and functional properties of gamma irradiated chickpea starch

5. Physicochemical and structural evaluation of alkali extracted chickpea starch as affected by γ-irradiation

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