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Chickpea flour and proteins : Recent data and developping food applications

Nathalie Cayot 1 A. Olsson 1 
1 Laboratoire de Biochimie Alimentaire
ENESAD - Etablissement National d'Enseignement Supérieur Agronomique de Dijon
Abstract : No abstract
Keywords : Traditional food stuff Application Antinutrient factor Leguminous meal Chick pea Cereal produc
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Journal articles
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03007885
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Submitted on : Monday, November 16, 2020 - 3:31:53 PM
Last modification on : Tuesday, October 12, 2021 - 2:50:13 PM

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  • HAL Id : hal-03007885, version 1

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AGROSUP-DIJON | ENESAD

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Nathalie Cayot, A. Olsson. Chickpea flour and proteins : Recent data and developping food applications. Industries Alimentaires et Agricoles, 1997, 114 (1-2), pp.20-30. ⟨hal-03007885⟩

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