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

  • R.F. Al-Kurd
  • H.R. Takruri
  • M.A. Humeid

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.
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Regular Articles