Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour.

Foods · 2018 · PMC5848129 · PMID 29463036

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a decreasing trendno p-value reported

Those systems made with cooked flour of both varieties, CBN and CC4, exhibited very low stress values (3–21 Pa) compared with those from raw flour systems (5–105 Pa), and a decreasing trend at day 12 in the measured shear stresses for most of the systems.

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