Changes of nutritional, digestion and antioxidant characteristics of chickpea during cooking processes

Food Science and Biotechnology 2026 Open access

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Authors: Xiaoyan Zhao, Fanghong Wang, Jinghui Feng, Meng Wang, Hongkai Liu, Yunping Zhu

DOI: 10.1007/s10068-026-02111-1

Cited by: 0

References: 30

Fields of Study & Subjects

Food composition and properties Food and Agricultural Sciences Proteins in Food Systems

References 30