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

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Title: Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).
Authors: Nosworthy, Matthew G.1 (AUTHOR), Medina, Gerardo1 (AUTHOR), Franczyk, Adam J.1 (AUTHOR), Neufeld, Jason1 (AUTHOR), Appah, Paulyn2 (AUTHOR), Utioh, Alphonsus2 (AUTHOR), Frohlich, Peter3 (AUTHOR), Tar'an, Bunyamin4 (AUTHOR), House, James D.1,5,6,7 (AUTHOR) james.house@umanitoba.ca
Source: Food Science & Nutrition. Jun2020, Vol. 8 Issue 6, p2950-2958. 9p.
Database: Academic Search Ultimate
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Description
ISSN:20487177
DOI:10.1002/fsn3.1597