Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content.

Faculty of Agriculture

Assiut University

Effect of roasting of chickpea (Cicer arietinum) on gross chemical composition, amino acid composition and phenolic acid content.

Research Authors
El-Rify, M. N.; Abdel-Gawad, A. S. and Youssef, M. K. E.
Research Abstract

NULL

Research Department
Department of Food Science and Technology
Research Journal
Assiut J. Agric. Sci.
Research Member
Mohamed Najib Ahmed Elrefi
Research Publisher
Assiut J. Agric. Sci.
Research Rank
2
Research Vol
17 (3)
Research Website
NULL
Research Year
1986
Research Pages
351 - 358