Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)

Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determi...

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Detalles Bibliográficos
Autores principales: Nosworthy, Matthew G., Medina, Gerardo, Franczyk, Adam J., Neufeld, Jason, Appah, Paulyn, Utioh, Alphonsus, Frohlich, Peter, Tar'an, Bunyamin, House, James D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300037/
https://www.ncbi.nlm.nih.gov/pubmed/32566213
http://dx.doi.org/10.1002/fsn3.1597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300037/
https://www.ncbi.nlm.nih.gov/pubmed/32566213
http://dx.doi.org/10.1002/fsn3.1597

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