Quality of a Chickpea‐Based High Protein Snack-Reference-Cited by-同舟云学术

Quality of a Chickpea‐Based High Protein Snack

Published:2019-05-21 Issue:6 Volume:84 Page:1621-1630
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gupta Sahil¹^ORCID,Liu Changqi¹^ORCID,Sathe Shridhar K.¹^ORCID

Affiliation:

1. Dept. of Nutrition, Food & Exercise SciencesFlorida State Univ. Tallahassee FL 32306‐1493 U.S.A

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14636

Reference72 articles.

1. Agricultural Marketing Resource Center. (2017).Chickpeas. Retrieved fromhttps://www.agmrc.org/commodities-products/vegetables/chickpeas.

2. Genetic relationships in the genus Cicer L. as revealed by polyacrylamide gel electrophoresis of seed storage proteins

3. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods

4. American Association of Cereal Chemists. (1983).Determination of trypsin inhibitor activity of soy products. Approved Methods of the AACC Method 71‐10.

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