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Effect of Processed Chickpea Flour Incorporation on Sensory Properties of Mankoushe Zaatar
Chickpea flour is known to have good nutritional values. Nevertheless, it is commonly made from ground grains, and characterized by an “off-flavor”. Processing of chickpea grains before flour formation reduces the intensity of the off-flavor. Therefore, two experiments were conducted: first to exami...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560399/ https://www.ncbi.nlm.nih.gov/pubmed/31058863 http://dx.doi.org/10.3390/foods8050151 |