Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours.
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DOI: 10.1002/jsfa.12082
Abstract: BACKGROUND Chickpea is a rich source of proteins with well-balanced amino acids, dietary fibers, vitamins, minerals, and phytochemicals. In this study; immature, mature, germinated, fermented, and black chickpea flours at a 20% ratio were used… read more here.
Keywords: black chickpea; chickpea; germinated fermented; mature ... See more keywords