View in EDS HTML Full Text PDF Full Text

Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills.

Saved in:
Bibliographic Details
Title: Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills.
Authors: Guldiken, Burcu1 (AUTHOR), Franczyk, Adam2 (AUTHOR), Boyd, Lindsey3 (AUTHOR), Wang, Ning4 (AUTHOR), Choo, Kristin5 (AUTHOR), Sopiwnyk, Elaine3 (AUTHOR), House, James2 (AUTHOR), Paliwal, Jitendra5 (AUTHOR), Nickerson, Michael1 (AUTHOR) Michael.Nickerson@usask.ca
Source: European Food Research & Technology. Jul2022, Vol. 248 Issue 7, p1847-1858. 12p.
Database: Hospitality & Tourism Complete
Full text is not displayed to guests.
Description
ISSN:14382377
DOI:10.1007/s00217-022-04010-1