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

Faculty of Agriculture

Assiut University

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

Research Authors
El-Rify, M. N., Abdel-Gawad, A. S. and Youssef, M. K. E.
Research Department
Department of Food Science and Technology
Research Journal
Assiut J. of Agricultural Sciences
Research Member
Mohamed Najib Ahmed Elrefi
Research Rank
2
Research Vol
Vol. 17, No. 3
Research Year
1986
Research Pages
pp. 351-360