Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

Article

Abstract: The effect of chickpea processing (soaking, soaking plus cooking and dry heating) on the content of

Palabras claves:

Carbohydrates, chickpeas, starch, Trypsin inhibitor activity, α-Galactosides

Autores:

Diaz-Pollan C., Juana Frias, Sotomayor C., Urbano G., Vidal‐Valverde C.

Fuentes:

scopus