The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans
(2022)
Journal Article
This study was conducted to determine the effect that a popping head (like a rice cake machine), a low-shear and low-water processing technology, has on the concentration of antinutritional factors in chickpea and red kidney beans. Seeds were popped... Read More about The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans.