Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours by Ilgin Dogruer, Basak Coban, Filiz Baser, Sukru Gulec, Banu Ozen

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UHT PROCESSED CHICKPEA LIQUID MEAL: A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD by Robert W. Hosken, Faále Tumaalii, Feri Kusnandar

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Milk solids replacement with chickpea flour in a yogurt system and their impact on their physicochemical, rheological, and microstructural properties during storage by Angel Humberto Cabrera-Ramírez, Diana Morales-Koelliker, Victoria Guadalupe Aguilar-Raymundo

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Effect of Chickpea Flour on Noodle Quality and Glycemic Index by Xianting YIN, Kaibo YANG, Zhiyang LIN, Mingzhe XIE, Junpeng YANG

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Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour by Victoria Guadalupe Aguilar-Raymundo, Jorge Fernando Vélez-Ruiz

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Impact of Pre-Processed Chickpea Flour Incorporation into “Mankoushe” on Appetite Hormones and Scores by Sahar Dandachy, Hiba Mawlawi, Marwan Chedid, Carla El-Mallah, Omar Obeid

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Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea (Cicer arietinum L.) by Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Javeria Naz, Manahil Mirza, Manal Fawzy Elkhadragy, Hany Mohamed Yehia, Angelo Maria Giuffrè

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Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit by Manwinder Kaur Sidhu, Fengzhi Lyu, Thomas Patrick Sharkie, Said Ajlouni, Chaminda Senaka Ranadheera

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Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females by Sidra Akram, Aftab Ahmed, Muhammad Afzaal, Farhan Saeed, Ali Ikram, Aasma Asghar, Salim Manoharadas, Asad Nwaz, Degnet Teferi Asres

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Characterization and storage study of chickpea flour films with UV-barrier and Cu-remove properties by A Aguirre, X. Mendez, R Borneo

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Assessment of the Addition of Cricket (<i>Acheta domesticus</i>) Powder to Chickpea (<i>Cicer arietinum</i>) and Flaxseed (<i>Linum usitatissimum</i>) Flours: A Chemometric Evaluat... by Joseph Robert Nastasi, Siyu Ma, Shanmugam Alagappan, Louwrens C. Hoffman, Daniel Cozzolino

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Rational Food Design Targeting Micronutrient Deficiencies in Adolescents: Nutritional, Acoustic-Mechanical and Sensory Properties of Chickpea-Rice Biscuits by Clara Talens, Laura Garcia-Fontanals, Paula Fabregat, Mónica Ibargüen

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The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality by Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codină

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Effect of Processed Chickpea Flour Incorporation on Sensory Properties of <i>Mankoushe Zaatar</i> by Sahar Dandachy, Hiba Mawlawi, Omar Obeid

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Utilization of legume flours in wafer sheets by Busra Tufan, Serpil Sahin, Gulum Sumnu

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Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design by Ilgin Dogruer, Filiz Baser, Sukru Gulec, Figen Tokatli, Banu Ozen

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Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels by María Dolores Alvarez, Raúl Fuentes, Wenceslao Canet

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Optimization of Drying Kinetics and Stone Milling of Chickpea (<i>Cicer arietinum</i>): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters,... by Alessio Cappelli, Mauro Zaninelli, Sirio Cividino, Mattia Fiscella, Enrico Cini, Alessandro Parenti, Piernicola Masella

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Potential of Chickpea Flours with Different Microstructures as Multifunctional Ingredient in an Instant Soup Application by Laura E. C. Noordraven, Hyun-Jung Kim, Hans Hoogland, Tara Grauwet, Ann M. Van Loey

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Pre-clinical evidence for plant and insect proteins in supporting growth and bone development by Gal Becker, Jerome Nicolas Janssen, Rotem Kalev-Altman, Dana Meilich, Astar Shitrit, Svetlana Penn, Ram Reifen, Efrat Monsonego-Ornan

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