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LWT,
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Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.)
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2020
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Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics
LWT,
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Physico-functional and antioxidant properties of sand-roasted chickpea ( Cicer arietinum )
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Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach
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Food and Nutrition Sciences,
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Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds
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Can Tho University Journal of Science,
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LWT - Food Science and Technology,
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Food and Nutrition Sciences,
2012
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