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Effect of dehusking and cooking on protein and dietary fibre of different genotypes of desi, kabuli and green type chickpeas (Cicer arietinum)
Dehusking and cooking are essential and important component of processing of chickpea to enhance the digestibility of essential nutrients of grains. Protein and dietary fibres are important due to their role in lowering plasma cholesterol and other health advantages. Changes during dehusking and deh...
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| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2012
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4252399/ https://ncbi.nlm.nih.gov/pubmed/25477686 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0909-3 |
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