Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas
Fatemah B. Alsalman, Hosahalli S. Ramaswamy
Topics & Concepts
Phytic acidTanninFood scienceStarchScanning electron microscopeHigh pressureChemistryMaterials scienceAnimal scienceBiologyComposite materialEngineering physicsEngineeringFood composition and propertiesProteins in Food SystemsPhytase and its Applications