Process of enriching γ-aminobutyric acid chickpea sourdough and its rheological properties

GUO Xiaoyu, ZHANG Tao

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 215-220.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (15) : 215-220. DOI: 10.13995/j.cnki.11-1802/ts.034141

Process of enriching γ-aminobutyric acid chickpea sourdough and its rheological properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(15): 215-220 https://doi.org/10.13995/j.cnki.11-1802/ts.034141

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