Germinated, toasted and cooked chickpea as ingredients for...

Journal of Food Science and Technology 2016 / 6 Vol. 53; Iss. 6

Germinated, toasted and cooked chickpea as ingredients for breadmaking

Ouazib, Meriem, Garzon, Raquel, Zaidi, Farid, Rosell, Cristina M.
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Volume:
53
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2238-4
Date:
June, 2016
File:
PDF, 722 KB
english, 2016
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