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Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas
Research article (International Journal of Food Science & Technology, 2022) · cited 21× · AI/ML
Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas
Summary
Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas is a scholarly article[1].
Key Facts
Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-different-roasting-methods-on-the-proximate-by-composition-flow-properties-amino-acid-compositions-colour-text
MLA“Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-different-roasting-methods-on-the-proximate-by-composition-flow-properties-amino-acid-compositions-colour-text.
BibTeX@misc{4ortxyz_effect-of-different-roasting-methods-on-the-proximate-by-composition-flow-properties-amino-acid-compositions-colour-text_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-different-roasting-methods-on-the-proximate-by-composition-flow-properties-amino-acid-compositions-colour-text}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, colour, texture, and sensory profile of the chickpeas — https://4ort.xyz/entity/effect-of-different-roasting-methods-on-the-proximate-by-composition-flow-properties-amino-acid-compositions-colour-text (retrieved 2026-05-24)
