THE EFFECT OF PUFFING ON THE NUTRITIVE VALUE OF WHEAT, CHICKPEA AND THEIR MIXTURES

  • R.F. Al-Kurd
  • H.R. Takruri
  • M.A. Humeid
DOI https://doi.org/10.9755/ejfa.v8i1.5245

Abstract

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Keywords: Puffing, Nutritive Value, Wheat, Chickpea, Protein
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How to Cite
Al-Kurd, R., H. Takruri, and M. Humeid. “THE EFFECT OF PUFFING ON THE NUTRITIVE VALUE OF WHEAT, CHICKPEA AND THEIR MIXTURES”. Emirates Journal of Food and Agriculture, Vol. 8, no. 1, Oct. 2017, pp. 30-40, doi:https://doi.org/10.9755/ejfa.v8i1.5245. Accessed 8 Feb. 2023.
Issue
Vol 8, Issue 1, 1996
Section
Regular Articles