Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour
Falafel is considered as an inexpensive and nutritious product that contains various plant substances, vitamins, dietary fibers, and phenolic compounds. The aim of this research was to investigate the impact of sprouting time on the physicochemical characteristics of sprouted chickpea flour. Also, t...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2025-01-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_46203_f62a087fa2e2480e58e4ba857c2914e7.pdf |
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