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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...

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Detalles Bibliográficos
Autores principales:	Dandachy, Sahar, Mawlawi, Hiba, Obeid, Omar
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
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

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