Effect of dehusking and cooking on protein and dietary fibre of different genotypes of desi, kabuli and green type chickpeas (Cicer arietinum).

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🔗 View Article (PMID 25477686)

Published in J Food Sci Technol on December 19, 2012

Authors

Hina Vasishtha1, Rajendra P Srivastava1, Prasoon Verma1

Author Affiliations

1: Biochemistry Laboratory, Indian Institute of Pulses Research, Kanpur, 208 024 UP India.