Preparation of Chickpea Curd by Heat-Induced Gelation

Author:

Cai R.,Baik B.-K.

Publisher

Wiley

Subject

Food Science

Reference31 articles.

1. AACC., 1995 . Approved Methods of the American Association of Cereal Chemists . Method 08-01; Method 30-25. 9th St Paul, Minn: Am Assoc of Cereal Chemists. 2 p.

2. INFLUENCE OF PROTEIN CHARGE ON THERMAL PROPERTIES AS WELL AS MICROSTRUCTURE AND RHEOLOGY OF HEAT INDUCED NETWORKS FOR OVALBUMIN AND VICILIN

3. Preparation of transparent pea protein gels: a comparison of isolation procedures

4. Biochemistry and technology of chickpea(Cicer arietinumL.) seeds

5. Z Czuchajowska, and Y Pomeranz , inventors; Washington State University Research Foundation (Pullman, WA). November 15 . 1994 . Process for fractionating legumes to obtain pure starch and a protein concentrate. U.S. Patent 5,364,471.

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