Optimisation of extrusion process to transform hardened chickpeas (Cicer arietinumL) into a useful product-Reference-Cited by-同舟云学术

Optimisation of extrusion process to transform hardened chickpeas (Cicer arietinumL) into a useful product

Published:2002-10-01 Issue:14 Volume:82 Page:1718-1728
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Milán-Carrillo J,Reyes-Moreno C,Camacho-Hernández I L,Rouzaud-Sandez O

Funder

Consejo Nacional de Ciencia y Tecnología (CONACYT), Mexico

Fomento para Modernización de la Educación Superior (FOMES 2001)

Consejo Estatal de Ciencia y Tecnología (CECyT), Sinaloa

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference38 articles.

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2. Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): effect of accelerated storage on grain quality;Reyes-Moreno;Plant Foods Human Nutr,2000

3. Studies on Desi and Kabuli chickpea (Cicer arietinum L) cultivars: levels of protease inhibitors, levels of polyphenolic compounds and in vitro digestibility;Singh;J Food Sci,1981

4. Effect of storage on amino acid and biological quality of proteins in different varieties of pigeon pea, green gram and chickpea;Uma-Reddy;Nutr Rep Int,1986

5. Hard-to-cook tendency of chickpea (Cicer arietinum L) varieties;Reyes-Moreno;J Sci Food Agric,2001

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