Nutrients and antinutrients in chickpea (Cicer arietinum L.) cultivars after soaking and pressure cooking

Journal of Food Science and Technology

Volumn 40, Issue 5, 2003, Pages 493-497

  Saxena, A K ^a   Chadha, M ^a   Sharma, S ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chickpea; Cicer arietinum L.; Pressure cooking; Sodium bicarbonate; Sodium chloride

Indexed keywords

AUTOCLAVES; COMPOSITION; FOOD PROCESSING; NUTRITION; PHENOLS; PROTEINS; SEED; SODIUM COMPOUNDS; SOLUTIONS;

AMYLASE INHIBITOR ACTIVITY; ANTINUTRIENTS; CHICKPEA; CICERARIETINUM L.; CULTIVARS; METHIONINE; PRESSURE COOKING; SOAKING; TRYPSIN INHIBITOR ACTIVITY; TRYTOPHAN;

FOOD PRODUCTS;

CICER; CICER ARIETINUM;

EID: 1242332974     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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