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Reduccion del contenido del acido fitico en la elaboracion de "crisps" de garbanzo (Cicer arietinum L.)
(2018)
Crisps type baked products were made from a chickpea and wheat flour base. In the formulations, wheat flour was replaced with 10%, 20% and 30% chickpea flour and compared with a control (0% chickpea flour). The chemical ...