TY  - RPRT 
AU  - López-Calabozo, Rocío
AU  - Liberal, Ângela
AU  - Revilla Martín, Isabel
AU  - Fernandes, Ángela
AU  - Barros, Lillian
AU  - Vivar Quintana, Ana María
PY  - 2026
UR  - http://hdl.handle.net/10366/169120
AB  - [EN]The consumption of chickpea flour has increased significantly in recent years. The processing
of chickpeas into flour produces several co-products that could be reintroduced for human and
animal consumption. In this study, two co-products...
LA  - eng
A3  - Universidad de Salamanca
KW  - Chikpea
KW  - Co-products
KW  - Physicochemical profile
KW  - Antinutrients
KW  - Techno-functional properties
TI  - Nutritional characterization and functionality properties of co-products from the abrasion dehulling during the production of chickpea (Cicer arietinum) flour [Dataset]
DO  - 10.71636/f6eq-5w38
ER  -