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International Journal of Food Properties
Volume 26, 2023 - Issue 1
Research Article
Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.)
Syed Muhammad Ghufran Saeeda Department of Food Science and Technology, University of Karachi, Karachi, Pakistan
https://orcid.org/0000-0002-2557-0347View further author information
https://orcid.org/0000-0002-2557-0347View further author information, Syed Arsalan Alia Department of Food Science and Technology, University of Karachi, Karachi, PakistanCorrespondence[email protected]
https://orcid.org/0000-0003-2422-3914View further author information
https://orcid.org/0000-0003-2422-3914View further author information, , , , & Angelo Maria Giuffrèf Dipartimento di AGRARIA, Università Degli Studi ‘Mediterranea’ di Reggio Calabria, Reggio Calabria, Italyhttps://orcid.org/0000-0002-4663-8056View further author information
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