Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas-Reference-Cited by-同舟云学术

Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas

Published:2022-09-16 Issue:1 Volume:58 Page:482-492
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Tekgül Barut Yeliz¹^ORCID,Çalışkan Koç Gülşah²,Rayman Ergün Ahsen³,Bozkır Hamza⁴,Pandiselvam Ravi⁵^ORCID

Affiliation:

1. Food Processing Department Köşk Vocational School, Aydın Adnan Menderes University Aydın 09100 Turkey

2. Food Technology Program Eşme Vocational High School, Uşak University Eşme, Uşak Turkey

3. Food Engineering Department Ege University İzmir Turkey

4. Food Processing Department Pamukova Vocational School, Sakarya University of Applied Sciences Sakarya Turkey

5. Physiology, Biochemistry and Post‐Harvest Technology Division ICAR – Central Plantation Crops Research Institute Kasaragod 671 124 Kerala India

Funder

Adnan Menderes Üniversitesi

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16072

Reference42 articles.

1. Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds

2. Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin – similarities and differences

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