Old Web
English
Sign In
Acemap
>
Paper
>
Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
2019
Joseph Bruno
David W. Konas
Evan L. Matthews
Charles Feldman
Kate Pinsley
Adrian L. Kerrihard
Keywords:
Food science
Antioxidant
Sensory system
Chemistry
antioxidant capacity
Correction
Source
Cite
Save
Machine Reading By IdeaReader
31
References
2
Citations
NaN
KQI
[]