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Journal of Food Science, ISSN 0022-1147, 06/2019, Volume 84, Issue 6
June Online Cover: Glycoprotein staining of six chickpea types; chickpea seeds and their final products, from “Quality of a Chickpea‐Based High Protein Snack”... 
Chickpeas | Seeds | Glycoprotein
Journal Article
12/2012
Chickpea is a good source of high quality protein, carbohydrates, vitamins (thiamine and niacin), and minerals. However, its use in industry has been limited... 
germination | dehulling | Chickpea | antinutritional factors
Web Resource
1993, ISBN 9789290431374, vii, 31
Book
05/2011
Purpose: To evaluate the antibacterial and antifungal activities of the extracts of the seed, fruit skin and aerial parts of ten registered varieties of Cicer... 
Antifungal | Cicer arietinum | Chickpea | Antibacterial
Web Resource
Environment and Ecology, ISSN 0970-0420, 07/2017, Volume 35, Issue 3B, p. 2043
A close perusal of larval mortality showed that all the treatments caused the mortality in 3rd instar larvae of H. armigera. The highest larval mortality was... 
Larvae | Mortality | Chickpeas
Journal Article
01/2018, 1st ed. 2017, Compendium of Plant Genomes, ISBN 9783319661155, 152
This book sheds new light on the chickpea genome sequencing and resequencing of chickpea germplasm lines and provides insights into classical genetics,... 
Chickpea | Life Sciences | Agriculture | Plant Breeding/Biotechnology | Plant Genetics and Genomics
eBook
Journal of Food Engineering, ISSN 0260-8774, 01/2020, Volume 265, p. 109688
The effects of high intensity ultrasound on foaming and emulsifying properties of chickpea cooking water ( ) were investigated. was treated by ultrasound in... 
Functional properties | Chickpea | Aquafaba | Ultrasound
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 2, pp. 589 - 594
The effect of cooking on levels of nutrients and anti-nutritional factors in beans and chickpeas was investigated. Significant ( < 0.05) variation existed... 
Chickpea | Nutrients | Cooking | Dietary fiber | Bean | ANTINUTRITIONAL FACTORS | VIGNA-ACONITIFOLIA | ANTI-NUTRIENTS | LENTILS LENS-CULINARIS | FOOD SCIENCE & TECHNOLOGY | CRUDE PROTEIN-CONTENT | TRYPSIN-INHIBITOR LEVELS | PEAS PISUM-SATIVUM | RESISTANT STARCH | AMINO-ACID-COMPOSITION | Beans | Tannins | Heating | TDF | Chickpeas | Starches | Fibers
Journal Article
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