Evaluation of Compositional, Rheological, Thermal, and Functional Changes in Chickpea Flour and Starch during the Germination Process.

ACS Omega · 2025 · PMC12631456 · PMID 41280789

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an increasing trendno p-value reported

with two chickpea cultivars (GNG-469 and GNG-1581), where the protein content in germinated chickpea flour showed an increasing trend in both cultivars, a trend that is probably due to the appearance of new proteins during germination.

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