Abstract:The applicability of ozone has been increased to include pulse grains because of their increased production and significance as plant‐based protein source. In many developed countries, there is a growing demand for products made from chickpeas grains. Whole chickpea grains were treated with ozone gas (500–1000 ppm) for 20–30 min. The structural, thermal, pasting properties, and phytochemicals of the ozone‐treated, as well as control samples, were evaluated. Minor structural changes in the functional groups in … Show more
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