Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties
Year: 2024
Type: article
Source: Journal of Food Science
Authors: Shan Hong, Ruoshi Xiao, Gengjun Chen, Yi Zhu, Antonio Garay, Jun Yang, Yixiang Xu, Yonghui Li
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
Funder: PepsiCo
OpenAlex ID: W4401891093