Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas

Journal of the Science of Food and Agriculture

Volumn 96, Issue 8, 2016, Pages 2896-2905

  Simsek, Senay ^a   Herken, Emine Nur ^b   Ovando Martinez, Maribel ^a,c  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b PAMUKKALE UNIVERSITY   (Turkey)

^c CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Amino acids; Chickpea; Fatty acids; Leblebi; Roasting; Starch; Starch digestibility

Indexed keywords

AMINO ACID; FATTY ACID; STARCH;

CHEMISTRY; CICER; COOKING; HEAT; NUTRITIONAL VALUE; PROCEDURES; SCANNING ELECTRON MICROSCOPY;

AMINO ACIDS; CICER; COOKING; FATTY ACIDS; HOT TEMPERATURE; MICROSCOPY, ELECTRON, SCANNING; NUTRITIVE VALUE; STARCH;

EID: 84967316003     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7461     Document Type: Article

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