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Development and characterization of a high hydrosoluble food ingredient using extruded whole chickpea flour and sequential alcalase® and α-amylase treatment
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020)
Chickpea is an adequate source of proteins and starch which can be used to develop new nutritious and functional food products such as vegetable beverages. However, in order to use chickpea to develop a functional, healthy ...