Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system.

By W.G. Thushan Sanjeewa, J. Wanasundara, Z. Pietrasik, P. Shand. 2010

119 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/899d4bd7683a0da5601e85e388ed40334bec4d75