When different color has different value: the case of chick-peas

Flatbreads: ancient products with a future life

Food technologies as a possible tool to enhance the value of black chick pea

Peculiar genetic traits in black chickpeas from Apulia, Italy

The environmental impact of the production of 15 g of proteins: a comparison between a meat and a legume-based burger

Environmental impact assessment and comparison of one meat burger and one legume-based burger

Chemical, nutritional and functional characterization of Apulian black chickpeas

Effect of the addition of Apulian black chickpea flour on the physico-chemical and sensory properties of bakery products

PHYSICOCHEMICAL PROPERTIES OF FLOURS OF DESI AND APULIAN BLACK CHICKPEAS AS AFFECTED BY PROXIMATE COMPOSITION

Effect of the addition of Apulian black chickpea flour on the physico-chemical and sensory properties of bakery products