Comparative study of quality changes occurring on dehydration and rehydration of cooked chickpeas (Cicer arietinum L.) subjected to combined microwave-convective and convective hot air dehydration

  • A. A. Gowen
  • , N. Abu-Ghannam
  • , J. M. Frias
  • , J. M. Barat
  • , A. M. Andres
  • , J. C. Oliveira

Research output: Contribution to journal › Article › peer-review

Fingerprint

Dive into the research topics of 'Comparative study of quality changes occurring on dehydration and rehydration of cooked chickpeas (Cicer arietinum L.) subjected to combined microwave-convective and convective hot air dehydration'. Together they form a unique fingerprint.

Food Science

Agricultural and Biological Sciences