Author:
Chavez-Jauregui Rosa N.,Cardoso-Santiago Raquel A.,Silva Maria E. M. Pinto e,Areas Jose A. G.
Subject
Industrial and Manufacturing Engineering,Food Science
Reference22 articles.
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2. AOAC . (1990 ). Official Methods of Analysis . Pp. 1098 -1099 . Washington: AOAC.
3. Extrusion of food proteins
4. Effect of cooking and decortication on the physical properties, the chemical composition and the nutritive value of chickpea (Cicer arietinum L.)
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