Published September 29, 2021 | Version v1
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Potential of chickpea flours with different microstructures as multifunctional ingredient in an instant soup application

Authors/Creators

  • 1. KU Leuven
  • 2. Unilever

Description

The data used for the graphs in the paper: Noordraven LEC, Kim H-J, Hoogland H, Grauwet T, Van Loey AM. Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application. Foods. 2021; 10(11):2622. https://doi.org/10.3390/foods10112622.

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Additional details

Related works

Is derived from
Journal article: 10.3390/foods10112622 (DOI)

Funding

European Commission
FOODENGINE - Enginomics in food quality design: the case of shelf-stable fruit-, vegetable- and legume-based foods 765415