Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum)

LWT

Volumn 79, Issue , 2017, Pages 223-233

  Jogihalli, Praveen ^a   Singh, Lochan ^a   Sharanagat, Vijay Singh ^a  

^a NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT   (India)

Author keywords

Antioxidant; Chickpea; FTIR; Functional properties; Microwave; Roasting

Indexed keywords

ANTIOXIDANTS; GELATION; GLASS TRANSITION; MICROWAVES; SOLUBILITY;

CHICKPEA; FTIR; FUNCTIONAL PROPERTIES; OIL ABSORPTION CAPACITY; ROASTING; TOTAL FLAVONOID CONTENTS; WATER ABSORPTION CAPACITY; WATER ABSORPTION PROPERTIES;

WATER ABSORPTION;

EID: 85009841651     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.01.047     Document Type: Article

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