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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

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Supplementary irrigations at different physiological growth stages of chickpea (Cicer arietinum L.) change grain

Ihsan Serkan Varol1, Yusuf Murat Kardes2, Hasan Ali Irik1

  • 1Department of Biosystems Engineering, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey.

Food Chemistry
|August 31, 2019
PubMed

Keywords:
Amino acidsAmyloseCrude oilMineral contentProteinResistant starchStarch properties

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