You are here

fried split chickpea

Catalogue: Ground Cover
Charles Sturt University PhD student Soumi Paul Mukhopadhyay with fried, split, puffed and raw chickpeas used as part of her investigations into the performance and market acceptance of Australian chickpeas in India and Australia... Working under the supervision of CSU's Associate Professor Paul Prenzler, Professor Chris Blanchard, Professor Anthony Saliba and Dr Jennifer Wood, from the NSW Department of Primary Industries, Mrs Paul Mukhopadhyay has identified what Indian and Australian consumers like and dislike about a selection of Australian chickpeas... As part of her research, Mrs Paul Mukhopadhyay conducted an online survey of 813 Indian consumers and 775 Australian consumers and found the level of awareness about chickpeas and their associated different food uses was much higher in India than in Australia...
Related categories:
Catalogue: Ground Cover
Charles Sturt University PhD student Soumi Paul Mukhopadhyay with fried, split, puffed and raw chickpeas used as part of her investigations into the performance and market acceptance of Australian chickpeas in India and Australia... Working under the supervision of CSU's Associate Professor Paul Prenzler, Professor Chris Blanchard, Professor Anthony Saliba and Dr Jennifer Wood, from the NSW Department of Primary Industries, Mrs Paul Mukhopadhyay has identified what Indian and Australian consumers like and dislike about a selection of Australian chickpeas... As part of her research, Mrs Paul Mukhopadhyay conducted an online survey of 813 Indian consumers and 775 Australian consumers and found the level of awareness about chickpeas and their associated different food uses was much higher in India than in Australia...
Related categories:
Catalogue: Ground Cover
Taste test sought for Australian chickpeas.. Each panellist sampled a range of different chickpea varieties for a range of characteristics including appearance, aroma, fingerfeel, mouthfeel, taste and aftertaste... By training and testing the panel, my aim was to make the members expert in chickpea tasting."..
Related categories:
Catalogue: Ground Cover
Each panellist sampled a range of different chickpea varieties for a range of characteristics including appearance, aroma, fingerfeel, mouthfeel, taste and aftertaste... "A chickpea sensory panel would be valuable for the grains industry to better understand the sensory attributes (appearance, aroma, fingerfeel, mouthfeel, taste and aftertaste) of Australian varieties so new varieties could be targeted to market needs... By training and testing the panel, my aim was to make the members expert in chickpea tasting."..
Related categories: