Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)

LWT

Volumn 40, Issue 6, 2007, Pages 937-945

  Khalil, Abdul Wajid ^a   Zeb, Aurang ^b   Mahmood, Fazal ^b   Tariq, Saima ^b   Khattak, Amal Badshah ^b   Shah, Hamidullah ^a  

^a THE UNIVERSITY OF AGRICULTURE   (Pakistan)

^b NUCLEAR INSTITUTE FOR FOOD AND AGRICULTURE NIFA   (Pakistan)

Author keywords

Biochemical and sensory quality comparison; Desi vs. kabuli type chickpea; Sprouting

Indexed keywords

CHEMICAL ANALYSIS; MOISTURE; PROTEINS; SOLUBILITY;

PROTEIN DIGESTIBILITY; SENSORY QUALITY COMPARISON; SPROUTING;

FOOD PRODUCTS;

CICER ARIETINUM;

EID: 33847380532     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.05.009     Document Type: Review

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