DRY ROASTING FOR POOR QUALITY CHICKPEAS (CICER ARIETINUM) CV. SURUTATO-77-Reference-Cited by-同舟云学术

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DRY ROASTING FOR POOR QUALITY CHICKPEAS (CICER ARIETINUM) CV. SURUTATO-77

Published:1992-09 Issue:4 Volume:16 Page:253-262
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

BARRON J.,GONZALEZ C.,ALBAR C.,TIRADO C.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1992.tb00206.x/fullpdf

Reference18 articles.

1. Biological evaluation of proteins: a new aspect

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas;Cereal Chemistry;2021-03-27

2. Fortification of maize tortilla with alkali-treated chickpea flour;International Journal of Food Science & Technology;2007-07-01

3. Infant food from quality protein maize and chickpea: Optimization for preparing and nutritional properties;International Journal of Food Sciences and Nutrition;2005-01

4. Leblebi: a Roasted Chickpea Product as a Traditional Turkish Snack Food;Food Reviews International;2004-09

5. Optimisation of extrusion process to transform hardened chickpeas (Cicer arietinumL) into a useful product;Journal of the Science of Food and Agriculture;2002-10-01

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