Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas

Senay Simsek, Emine Nur Herken, Maribel Ovando-Martinez

Research output: Contribution to journalArticle

5 Scopus citations
Original languageAmerican English
Pages (from-to)2896-2905
Number of pages10
JournalJournal of the Science of Food and Agriculture
Volume96
Issue number8
DOIs
StatePublished - 1 Jun 2016
Externally publishedYes

Keywords

  • Amino acids
  • Chickpea
  • Fatty acids
  • Leblebi
  • Roasting
  • Starch
  • Starch digestibility

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