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

Authors

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

DOI:

https://doi.org/10.9755/ejfa.v8i1.5245

Keywords:

Puffing, Nutritive Value, Wheat, Chickpea, Protein

Abstract

Please see the scanned pdf version in full text 

Downloads

Download data is not yet available.

Published

2017-10-23

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:10.9755/ejfa.v8i1.5245.

Issue

Vol 8, Issue 1, 1996

Section

Regular Articles
Crossref
Scopus
Google Scholar
Europe PMC