Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF);Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

Food Science and Technology International

Volumn 6, Issue 3, 2000, Pages 251-258

  Reyes Moreno, C ^a   Romero Urias, C A ^a   Milan Carrillo, J ^a   Gomez Garza, R M ^b  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

Author keywords

chickpea; fermentation; nutrition

Indexed keywords

EID: 0040192291     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320000600308     Document Type: Article

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