"
Acceptability Properties and Antioxidant Pontential of Desi Chickpea (Cicer arietinum L.) Cultivars"
written by José Antonio Garzón-Tiznado, Mirna Isabel Ochoa-Lugo, Mar de Jesús Heiras-Palazuelos, Dulce María Domínguez-Arispuro, Edith Oliva Cuevas Rodríguez, Roberto Gutiérrez-Dorado, Jorge Milán-Carrillo, Cuauhtémoc Reyes-Moreno,
published by
Food and Nutrition Sciences,
Vol.3 No.9, 2012
has been cited by the following article(s):
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[1]
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Biochemical Profiling for Antioxidant and Therapeutic Potential of Pakistani Chickpea (Cicer arietinum L.) Genetic Resource
Frontiers in Plant Science,
2021
DOI:10.3389/fpls.2021.663623
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[2]
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Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.)
Plant Foods for Human Nutrition,
2020
DOI:10.1007/s11130-020-00857-5
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[3]
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Antioxidant and Antimutagenic Activities of Optimized Extruded Desi Chickpea (Cicer arietinum L) Flours
Journal of Pharmacy and Nutrition Sciences ,
2013
DOI:10.6000/1927-5951.2013.03.01.5
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