Comparative study of quality changes occurring on dehydration and rehydration of cooked chickpeas (Cicer arietinum L.) subjected to combined microwave-convective and convective hot air dehydration

Journal of Food Science

Volumn 71, Issue 6, 2006, Pages

  Gowen, A A ^a   Abu Ghannam, N ^a   Frias, J M ^a   Barat, J M ^b   Andres, A M ^b   Oliveira, J C ^c  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Chickpea; Convective; Cryo SEM; Dehydration; Microwave

Indexed keywords

CICER ARIETINUM;

EID: 33748352145     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00082.x     Document Type: Article

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