# 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

**Wikidata**: [openalex:W4294967716](https://www.wikidata.org/wiki/openalex:W4294967716)  
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