Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties
Author:
Affiliation:
1. Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan.
2. Taylor Laboratories Inc., 12010 Taylor Road, Houston, TX 77041, U.S.A.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference44 articles.
1. Variability in the physicochemical, nutritional and antinutritional attributes of six Mucuna species
2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods
3. Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds
4. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
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