Effect of dehusking and cooking on protein and dietary fibre of different genotypes of desi, kabuli and green type chickpeas (Cicer arietinum)

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 4090-4095

  Vasishtha, Hina ^a   Srivastava, Rajendra P ^a   Verma, Prasoon ^a  

^a INDIAN INSTITUTE OF PULSES RESEARCH   (India)

Author keywords

Cellulose; Chickpea; Cooking; Dehusking; Hemicellulose; Lignin; Pectin; Protein

Indexed keywords

COOKING; LIGNIN; PROTEINS;

CHICKPEA; CICER ARIETINUM; DEHUSKING; ESSENTIAL NUTRIENTS; HEMICELLULOSE; PECTIN; PLASMA CHOLESTEROL; SOLUBLE PROTEINS;

CELLULOSE;

CICER ARIETINUM;

EID: 84916943835     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0909-3     Document Type: Article

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