Effect of soaking and cooking on dietary fibre components of different type of chickpea genotypes

Journal of Food Science and Technology

Volumn 50, Issue 3, 2013, Pages 579-584

  Vasishtha, Hina ^a   Srivastava, Rajendra P ^a  

^a INDIAN INSTITUTE OF PULSES RESEARCH   (India)

Author keywords

Cellulose; Chickpea; Cooking; Hemicellulose; Lignin; Pectin

Indexed keywords

COOKING; LIGNIN;

CHICKPEA; CICER ARIETINUM; DIETARY FIBRE; ESSENTIAL NUTRIENTS; HEMICELLULOSE; PECTIN; PECTIN CONTENTS; PLASMA CHOLESTEROL;

CELLULOSE;

CICER ARIETINUM;

EID: 84878482455     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0366-4     Document Type: Article

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