Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

Critical Reviews in Food Science and Nutrition

Volumn 55, Issue 8, 2015, Pages 1137-1145

  Rachwa Rosiak, Danuta ^a   Nebesny, Ewa ^a   Budryn, Grażyna ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

acrylamide; antinutritional factors; Chickpea; nutritional composition

Indexed keywords

AMIDES; PROTEINS;

ACRYLAMIDES; ANTI-NUTRITIONAL; ANTI-NUTRITIONAL FACTORS; CHICKPEA; NUTRITIONAL COMPOSITIONS; NUTRITIONAL VALUE; SEMI-ARID CLIMATE; TEXTURAL PROPERTIES;

CHEMICAL CONTAMINATION;

CICER ARIETINUM; TRITICUM AESTIVUM;

ACRYLAMIDE; AMINO ACID; CARBOHYDRATE DIET; LIPID; PROTEIN INTAKE; VITAMIN;

ANALYSIS; BREAD; CARBOHYDRATE DIET; CHEMISTRY; CICER; COMPARATIVE STUDY; DIET; DIETARY FIBER; DIGESTION; FAST FOOD; FLOUR; FOOD HANDLING; HEALTH PROMOTION; HEAT; HUMAN; NUTRITIONAL VALUE; PROCEDURES; PROTEIN INTAKE;

ACRYLAMIDE; AMINO ACIDS; BREAD; CICER; DIET; DIETARY CARBOHYDRATES; DIETARY FIBER; DIETARY PROTEINS; DIGESTION; FLOUR; FOOD HANDLING; HEALTH PROMOTION; HOT TEMPERATURE; HUMANS; LIPIDS; NUTRITIVE VALUE; SNACKS; VITAMINS;

EID: 84922179148     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.687418     Document Type: Article

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