Influence of processing on available carbohydrate content and antinutritional factors of chickpeas

• 22 March 2000
• journal article
• research article
• Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
• Vol. 210  (5) , 340-345
• https://doi.org/10.1007/s002170050560

Abstract

Keywords

• KEY WORDS CARBOHYDRATES
• CHICKPEAS
• STARCH
• Α-GALACTOSIDES
• TRYPSIN INHIBITOR ACTIVITY