Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills
| العنوان: | Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills |
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| المؤلفون: | Burcu Guldiken, Adam Franczyk, Lindsey Boyd, Ning Wang, Kristin Choo, Elaine Sopiwnyk, James House, Jitendra Paliwal, Michael Nickerson |
| المصدر: | European Food Research and Technology. 248:1847-1858 |
| بيانات النشر: | Springer Science and Business Media LLC, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Food Science, Biotechnology |
| تدمد: | 1438-2385 1438-2377 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::abb9e2541a2262ccea7a7547e0b57fe1 https://doi.org/10.1007/s00217-022-04010-1 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........abb9e2541a2262ccea7a7547e0b57fe1 |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 14382385 14382377 |
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