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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| 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 |