Germinated, toasted and cooked chickpea as ingredients for breadmaking

Article

Abstract: The effect of processing (germination, toasting and cooking) of chickpea beans was investigated on t

Palabras claves:

chemical composition, Chickpea, Gluten free bread, In vitro protein digestibility, MIXOLAB, processing

Autores:

Cristina M. Rosell, Garzón R., Ouazib M., Zaidi F.

Fuentes:

scopus