Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)

Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determi...

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Detalhes bibliográficos
Publicado no:Food Sci Nutr
Main Authors: Nosworthy, Matthew G., Medina, Gerardo, Franczyk, Adam J., Neufeld, Jason, Appah, Paulyn, Utioh, Alphonsus, Frohlich, Peter, Tar'an, Bunyamin, House, James D.
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2020
Assuntos:
Original Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7300037/
https://ncbi.nlm.nih.gov/pubmed/32566213
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1597
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