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). |
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| 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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