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Extruded chickpea flour sequentially treated with alcalase and α‐amylase produces dry instant beverage powders with enhanced yield and nutritional properties.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5178, doi. 10.1111/ijfs.15199
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- Article
Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours.
- Published in:
- Food & Bioprocess Technology, 2020, v. 13, n. 10, p. 1703, doi. 10.1007/s11947-020-02511-z
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- Publication type:
- Article