Effect of storage and chemical treatment on cooking time and water absorption of chickpea (Cicer arietinum L.)

Journal of Food Science and Technology

Volumn 34, Issue 3, 1997, Pages 233-236

  Gulati, Neerja ^a   Sood, D R ^a   Waldia, R S ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chemically induced hardness; Chickpea; Cooking time; Hard to cook tendency; Storage; Water absorption

Indexed keywords

EID: 0141752265     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

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