doi.org/10.1016/j.foodchem.2019.05.167

Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea

..., Bingcan Chen
53
Food Chemistry9.80
Volume: 295, Pages: 579 - 587
Published: May 24, 2019
Paper Fields
Paper Details
Title
Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea
DOI
doi.org/10.1016/j.foodchem.2019.05.167
Published Date
May 24, 2019
Journal
Food Chemistry
Volume
295
Pages
579 - 587
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