Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery
This paper reports the design of nanotechnology for processing chickpea into protein plant additives in the form of finely-dispersed pastes and nanopowders, based on the use of a deep processing method. A comprehensive effect exerted on the raw materials by the steam-thermal treatment and fine grind...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2020-12-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/217928 |