Comparison of physical properties of raw and roasted chickpeas (leblebi)

Food Research International

Volumn 31, Issue 9, 1998, Pages 659-665

  Koksel H ^a   Sivri, D ^a   Scanlon, M G ^b   Bushuk, W ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Chickpeas; Density; DSC; Leblebi; Roasted chickpeas; SEM; Stiffness; X ray diffraction pattern

Indexed keywords

CHICKPEA; FOOD PROCESSING; SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION ANALYSIS;

EID: 0345517142     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00042-3     Document Type: Article

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