Novel alimentary pasta made of chickpeas has an important allergenic content that is altered by boiling in a different manner than chickpea seeds
Rafael Valdelvira, Guadalupe Garcia‐Medina, Jesús F. Crespo, Beatriz Cabanillas
Topics & Concepts
Food scienceBoilingFood allergyBiologyChemistryAllergyImmunologyOrganic chemistryFood Allergy and Anaphylaxis ResearchProteins in Food SystemsProbiotics and Fermented Foods