ArticleFood science & nutrition2020
Oxidative stability of direct-expanded chickpea-sorghum snacks.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Impact of ripening stages and drying techniques on the physicochemical and sensory attributes of apple mango chips.Journal of food science · 2025Article
- Redesigning traditional grains: a functional approach to protein quality using Kodo millet and chickpeas.Frontiers in nutrition · 2025Article
- Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks.Foods (Basel, Switzerland) · 2021Article
- Oxidative stability of direct-expanded chickpea-sorghum snacks.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In contrast to other pulses, chickpea has a relatively high fat content (3%-10%). This study was designed to investigate direct-expanded chickpea-sorghum extruded snacks (50:50, 60:40, and 70:30 chickpea:sorghum, w/w) with respect to: their oxidative stability and sensory properties during accelerated (55°C) and room temperature (25°C) storage; correlations between chemical markers (peroxide value and
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Registered trials
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