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

The suitability of chickpea grown in Western-Canada was studied in a low-fat (fat

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Bibliographic Details
Published in:Food research international 2010-03, Vol.43 (2), p.617-626
Main Authors: Sanjeewa, W.G. Thushan, Wanasundara, Janitha P.D, Pietrasik, Zeb, Shand, Phyllis J
Format: Article
Language:English
Subjects:
bologna
Chickpeas
Cicer arietinum
color
cooking quality
drip loss
fat substitutes
Flavours
Flour
functional properties
high-yielding varieties
low fat foods
Meat
model food systems
nitrogen content
physicochemical properties
Pork
protein value
sensory evaluation
Surface layer
Texture
thermal properties
viscosity
water content
Wheat
wheat flour
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Description
Summary:The suitability of chickpea grown in Western-Canada was studied in a low-fat (fat
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2009.07.024