Production and characterization of ready-to-eat chickpea flakes

Agriculture & Biology

• cell structures 9%
• cooking 9%
• developed countries 11%
• developing countries 9%
• dietary fiber 8%
• fiber content 10%
• flakes 100%
• flaking 30%
• fluidized beds 12%
• gelatinization 23%
• hardness 17%
• heat 5%
• high fiber foods 18%
• injection 14%
• markets 7%
• niches 8%
• physicochemical properties 8%
• protein denaturation 25%
• proteins 6%
• ready-to-eat foods 14%
• scanning electron microscopy 7%
• starch 14%
• steam 20%
• steaming 25%
• texture 8%
• water content 7%