Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 106-112

  Angulo Bejarano, Paola I ^a   Verdugo Montoya, Nadia M ^a   Cuevas Rodríguez, Edith O ^a   Milán Carrillo, Jorge ^a   Mora Escobedo, Rosalva ^b   Lopez Valenzuela, Jose A ^a   Garzón Tiznado, José A ^a,c   Reyes Moreno, Cuauhtémoc ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

Author keywords

Chickpea; Nutritional quality; Tempeh

Indexed keywords

CYSTEINE; ESSENTIAL AMINO ACID; ISOLEUCINE; METHIONINE; PHENYLALANINE; STARCH; THREONINE; TRYPTOPHAN; TYROSINE;

ARTICLE; CHICKPEA; DIGESTION; DISPERSION; ENTHALPY; FLOUR; FOOD COMPOSITION; GELATINIZATION; MEXICO; NUTRITIONAL ASSESSMENT; PARTICLE SIZE; PHYSICAL CHEMISTRY; PROTEIN CONTENT; SOLID STATE FERMENTATION; SOLUBILITY; TEMPERATURE MEASUREMENT;

CICER ARIETINUM;

EID: 34548321642     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.049     Document Type: Article

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