Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea (Cicer arietinum L.) Flour, and Product Quality
Article first published online: 19 JAN 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 2, pages S148–S155, March 2011
How to Cite
Ravi, R., Ajila, C.M. and Rao, U.J.S. P. (2011), Role of steaming and Toasting on the Odor, Protein Characteristics of Chickpea (Cicer arietinum L.) Flour, and Product Quality. Journal of Food Science, 76: S148–S155. doi: 10.1111/j.1750-3841.2010.01977.x
- Issue published online: 1 MAR 2011
- Article first published online: 19 JAN 2011
- MS 20100628 Submitted 6/8/2010, Accepted 11/2/2010.
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