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(The secret? A dusting of chickpea flour).
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On a muggy Friday a couple of weeks ago, Dave Arnold was covered in a fine coating of chickpea dust.
By Sky Dylan-Robbins and Matt Buchanan August 13, 2013 On a muggy Friday a couple of weeks ago, Dave Arnold was covered in a fine coating of chickpea dust.
Palak chaat, sweet spinach quick-fried in chickpea batter with a dusting of tamarind, was surprisingly light and crispy; black cod with fresh dill, honey, star anise and tamarind was a punch of flavor without being heavy.
Fermented chickpea flours showed higher water absorption index, in vitro protein digestibility, and SSF improved water holding capacity, fat absorption capacity and emulsifying properties of chickpea flours.
Wheat facilitated an increase in nodule number and dry weight in chickpea under intercropping over monocrops, moreover, root length of chickpea was greater when intercropped.
on nodulation, growth and productivity of chickpea.
Leading role in protection of chickpea seeds against fungal attack was given to phenolic substances [7], which could also contribute to increased nutritional value of chickpea seeds.
Figure 1 Performance orientation of microbial processes in rhizosphere soil of chickpea plants.
The Haryana channa-3 (HC-3) variety of chickpea was procured from the certified dealer.
Open image in new window Fig. 1 Height of chickpea plants grown in different vermicompost treatments.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com