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

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

116

Citations

37

References

2009

Year

W.G. Thushan Sanjeewa, Janitha P.D. Wanasundara, Zeb Pietrasik, P.J. Shand

Food Research International

Food ChemistryNutritionEngineeringFood CompositionAnimal NutritionFood AnalysisAgricultural EconomicsLow-fat Pork BolognaModel SystemAlternative Protein SourceFood QualityPoultry ScienceHealth Sciences

References

	Year	Citations

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