A study of processing and storage effects on the major constituents of chickpeas (Cicer arietinum)
Nutritional changes in chickpeas (Cicer arietinum L.) due to various food processes and storage have been studied. Carbohydrates, lipids and proteins were all quantified. Scanning electronmicrographs of the samples were also taken. Analyses were conducted directly after processing and after one-year...
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Royal Holloway, University of London
1982
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.704496 |