Slow and sustainable: texture and colour assessment of solar-cooked chickpeas

Araújo, Ana C.Farrokhi, MahsaNadilo, AntoniaBošnik, KasperSilva, Cristina L. M.2025-12-022025-12-022025-11-18Araújo, A. C., Farrokhi, M., Nadilo, A., & Bošnik, K. et al. (2025). Slow and sustainable: texture and colour assessment of solar-cooked chickpeas. 1-1. Abstract from 39th EFFoST International Conference 2025, Porto, Portugal.63832312-21c5-425c-a690-1431fc525147http://hdl.handle.net/10400.14/55817engSlow and sustainable: texture and colour assessment of solar-cooked chickpeasconference object