Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content.

Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content.

Research Abstract
NULL
Research Authors
El-Rify, M. N.; Abdel-Gawad, A. S. and Youssef, M. K. E.
Research Department
Department of Food Science and Technology
Research Journal
Assiut J. Agric. Sci.
Research Member
Abdalla Saleh Abdel-Gawad Lagouda
Research Pages
351 - 358
Research Publisher
Assiut J. Agric. Sci.
Research Rank
2
Research Vol
17 (3)
Research Website
NULL
Research Year
1986