Influence of Dehydration Process in Castellano Chickpea: Changes in Bioactive Carbohydrates and Functional Properties

Plant Foods for Human Nutrition

Volumn 66, Issue 4, 2011, Pages 391-400

  Aguilera, Yolanda ^a   Benítez, Vanesa ^a   Mollá, Esperanza ^a   Esteban, Rosa M ^a   Martín Cabrejas, María A ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Bioactive carbohydrates; Chickpea; Functional properties; Industrial dehydration; Scanning electron micrographs

Indexed keywords

CARBOHYDRATE; NITROGEN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CICER; DESICCATION; DIETARY FIBER; FLOUR; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT SEED; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; ULTRASTRUCTURE;

CARBOHYDRATES; CICER; DESICCATION; DIETARY FIBER; FLOUR; FOOD HANDLING; MICROSCOPY, ELECTRON, SCANNING; NITROGEN; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; SEEDS; SOLUBILITY;

CICER ARIETINUM;

EID: 83055187952     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0259-8     Document Type: Article

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