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Characterization of nutritional and functional properties of “Blanco Sinaloa” chickpea (Cicer arietinum L.) variety, and study of the rheological behavior of hummus pastes

Crossref DOI link: https://doi.org/10.1007/s13197-019-04220-8

Published Online: 2019-12-14

Published Print: 2020-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Martínez-Preciado, A. H. https://orcid.org/0000-0002-9765-9316
Ponce-Simental, J. A.

Schorno, A. L.

Contreras-Pacheco, M. L.

Michel, C. R.

Rivera-Ortiz, K. G.

Soltero, J. F. A.
Funding

Funding for this research was provided by:

Consejo Nacional de Ciencia y Tecnología (CONACYT), Convocatoria del Programa de Estímulos a la Innovación (PEI) 2018 (253328)
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Article History

Revised: 4 December 2019

Accepted: 11 December 2019

First Online: 14 December 2019

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