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Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder

The objective of this study was to explore and compare the effects of particle size distribution (PSD) on physicochemical, functional thermal and structural properties of extruded (ECP) and raw (RCP) chickpeas powders. Chickpea powders were obtained by flour fractionating through standard sieves of...

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Autori principali: Husnain Raza, Kashif Ameer, Farah Zaaboul, Hafiz Rizwan Sharif, Barkat Ali, Muhammad Shoaib, Wasim Akhtar, Lianfu Zhang
Natura: Artigo
Lingua:Inglês
Pubblicazione: Taylor & Francis Group 2019-01-01
Serie:CyTA - Journal of Food
Soggetti:
particle size
chickpeas
extrusion
functional properties
thermal stability
Accesso online:http://dx.doi.org/10.1080/19476337.2019.1617352
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