CHEMICAL COMPOSITION, ANTIOXIDANT PROPERTIES, AND MICROBIAL CONTENT OF CHICKPEA (Cicer arietinum L.) STEEP LIQUOR

Faculty Agriculture Year: 2013
Type of Publication: ZU Hosted Pages: 559-570
Authors:
Ahmed Mohamed Saad Mousttafa
Journal: Zagazig Journal of Agricultural Research كلية الزراعة جامعة الزقازيق Volume: 40
Keywords : CHEMICAL COMPOSITION, ANTIOXIDANT PROPERTIES, , MICROBIAL CONTENT    
Abstract:
The aim of this work was to investigate the chemical composition, antioxidant properties and microbial content of chickpea (Cicer arietinum L.) steep liquor. 250 g of chickpea seeds were submerged soaked in 500mL boiled sterilized distilled
    
     
 
       

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