Figure 2. Effects of different chickpea powder additions on water absorption and cooking loss of fresh noodles

From

Quality and Technological Characterization of Chickpea Flours in Common Noodles

Guoxia Wang, Chunge Li, Shiqi Xu, Chunxiao Wang, Mingrui Zhao, Yimeng Li, Yujie Zhu

Journal of Food and Nutrition Research. 2025, 13(8), 285-292 doi:10.12691/jfnr-13-8-2