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Original Articles

Relationships Between Selected Properties of Seeds, Flours, and Starches from Different Chickpea Cultivars

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Pages 597-608 | Received 10 Apr 2004, Accepted 03 Aug 2004, Published online: 18 Apr 2007

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Mukti Singh & Sean X. Liu. (2021) Evaluation of amaranth flour processing for noodle making. Journal of Food Processing and Preservation 45:4.
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Sean X. Liu, Diejun Chen, Ben Plumier, Mark Berhow, Jingyuan Xu & Jeffrey A. Byars. (2020) Impact of particle size fractions on composition, antioxidant activities, and functional properties of soybean hulls. Journal of Food Measurement and Characterization 15:2, pages 1547-1562.
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Tuğçe KALEFETOĞLU MACAR & Oksal MACAR. (2020) A comparison of nutritional values and antioxidant levels of desi and Turkish kabuli chickpea (Cicer arietinum L.) seeds. Cumhuriyet Science Journal 41:4, pages 764-774.
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Mohammed Shafiq Alam, Shivani Pathania & Anjali Sharma. (2016) Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings. LWT 74, pages 135-144.
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G. Agathian, A. D. Semwal & G. K. Sharma. (2014) Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks. Journal of Food Science and Technology 52:7, pages 4113-4123.
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Jong-Bang Eun, Fu-Hung Hsieh & Ok-Ja Choi. (2014) Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions. Journal of the Korean Society of Food Science and Nutrition 43:9, pages 1407-1414.
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K. Kahraman & H. Köksel. (2013) Formation of resistant starch from amylotype corn starch and determination of the functional properties. Quality Assurance and Safety of Crops & Foods 5:4, pages 295-302.
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M. Siddiq, S. Kelkar, J.B. Harte, K.D. Dolan & G. Nyombaire. (2013) Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.). LWT - Food Science and Technology 50:1, pages 215-219.
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Elham Azarpazhooh & Joyce I. Boye. 2012. Dry Beans and Pulses Production, Processing and Nutrition. Dry Beans and Pulses Production, Processing and Nutrition 101 128 .
G. Nyombaire, M. Siddiq & K.D. Dolan. (2011) Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge. LWT - Food Science and Technology 44:7, pages 1597-1602.
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M. Siddiq, R. Ravi, J.B. Harte & K.D. Dolan. (2010) Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours. LWT - Food Science and Technology 43:2, pages 232-237.
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