Extrusion and iron bioavailability in chickpea (Cicer arietinum L.)

By Poltronieri F.   Areas J.A.G.   Colli C.  

Food Chemistry, Vol. 70, Iss. 2, 2000-08 ,pp. : 175-180

Elsevier

Access to resources Recommend Favorite

Effect of ripening stage and technological treatments on the lipid composition, lipase and lipoxygenase activities of chickpea (Cicer arietinum L.)

By Attia R.S.   Aman M.E.   El-Tabey Shehata A.M.   Hamza M.A.  

Food Chemistry, Vol. 56, Iss. 2, 1996-06 ,pp. : 123-129

Elsevier

Access to resources Recommend Favorite

Protein isolates from chickpea (Cicer arietinum L.): chemical composition, functional properties and protein characterization

By Sanchez-Vioque R.   Clemente A.   Vioque J.   Bautista J.   Millan F.  

Food Chemistry, Vol. 64, Iss. 2, 1999-02 ,pp. : 237-243

Elsevier

Access to resources Recommend Favorite

Physico-chemical characteristics, water absorption, soaking and cooking properties of some Sicilian populations of chickpea (Cicer arietinum L.)

By Patanè Cristina   Iacoponi Elisa   Raccuia Salvatore  

International Journal of Food Sciences and Nutrition, Vol. 55, Iss. 7, 2004-11 ,pp. : 547-554

Informa Healthcare

Access to resources Recommend Favorite

Phenolic Profile and Antioxidant Capacity of Chickpeas ( Cicer arietinum L.) as Affected by a Dehydration Process

By Aguilera Yolanda  

Plant Foods for Human Nutrition, Vol. 66, Iss. 2, 2011-06 ,pp. : 187-195

Springer Publishing Company

Access to resources Recommend Favorite