Author response for "Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, color, texture and sensory profile of the chickpeas" | NobleID
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Author response for "Effect of different roasting methods on the proximate by composition, flow properties, amino acid compositions, color, texture and sensory profile of the chickpeas"
Yeliz Tekgül, Gülşah Çalışkan Koç, Ahsen Rayman Ergün, Hamza Bozkır, R. Pandiselvam
