Diffusion and kinetic modeling of water absorption process during soaking and cooking of chickpea
Author:
Affiliation:
1. Department of Chemical Engineering Quchan University of Technology Quchan Iran
Publisher
Wiley
Subject
Plant Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.116
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4. Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.);Attia R. S.;Food Chemistry,1994
5. Effect of water cooking on proximate composition of grain in three Sicilian chickpeas (Cicer arietinum L.);Avola G.;LWT ‐ Food Science and Technology,2012
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