Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein …
Y Zhang, C Wu, X Shen, DJ McClements, X Liu, F Liu - Food Hydrocolloids, 2025 - Elsevier
Legume proteins are appealing in the food industry for their nutrition and sustainability, but
their low solubility due to the compact structure makes their applications in food industry …
their low solubility due to the compact structure makes their applications in food industry …
[PDF][PDF] Variations between" Desi and Kabuli" chickpea types based on physiological screening under cold stress at the seedling stage
IA Khan, JTM Elzenga, JH Venema, R Lammers… - Cold stress effects on … - research.rug.nl
Chickpea (Cicer arietinum L.) is an important grain legume, cultivated around the world. It
has two major types “Desi” and “Kabuli” that differ in flower color and in seed size and …
has two major types “Desi” and “Kabuli” that differ in flower color and in seed size and …
Evaluación sensorial y nutricional de yogur a base de leche de garbanzo (Cicer arietinum)
EN Bances Miranda, S Herrera Cieza - 2024 - repositorio.uss.edu.pe
El objetivo de la investigación fue evaluar el efecto de las variables de proceso y aditivos en
las características fisicoquímicas y sensoriales de yogurt vegetal de garbanzos (Cicer …
las características fisicoquímicas y sensoriales de yogurt vegetal de garbanzos (Cicer …