Macromolecular and micronutrient profiles of sprouted chickpeas to be used for integrating cereal-based food

Cereal Chemistry

Volumn 94, Issue 1, 2017, Pages 82-88

  Marengo, Mauro ^a   Carpen, Aristodemo ^a   Bonomi, Francesco ^a   Casiraghi, Maria Cristina ^a   Meroni, Erika ^a   Quaglia, Lucio ^b   Iametti, Stefania ^a   Pagani, Maria Ambrogina ^a   Marti, Alessandra ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b Molino Quaglia SpA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; NUTRIENTS; PROTEINS; TRACE ELEMENTS;

ANTI-NUTRITIONAL; CEREAL-BASED FOODS; CHICKPEA FLOUR; ENRICHED FOOD; GLUTEN-FREE; INDUSTRIAL SCALE; NUTRITIONAL PROPERTIES; SENSORY PROPERTIES; TEXTURAL PROPERTIES; TRADITIONAL FOOD;

MACROMOLECULES;

EID: 85014093593     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-04-16-0108-FI     Document Type: Article

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