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…Martin" , Mehreen Iftikhar, Yong Chen Shi, Hulya Dogan, and Sajid Alavi
Department of Grain Science, Kansas State University
Chickpeas and pulses are rapidly becoming a popular ingredient in today’s food industry. Chickpeas provide many benefits including being nutritious and sustainable. Some drawbacks to chickpeas include a poor functionality in…
https://www.wichita.edu/academics/graduate_school/cgrs/_documents/Original_documents/Abstract_booklet_2020.docx