Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels

Author： Alvarez María Dolores   Fuentes Raúl   Canet Wenceslao  

Publisher： MDPI

E-ISSN： 2304-8158|4|2|80-114

ISSN： 2304-8158

Source： Foods, Vol.4, Iss.2, 2015-04, pp. : 80-114

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