Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC

Table 2

Chemical analysis of chickpea flour, corn flour, and wheat flour.

Sample	Ash (%)	Moisture content (%)	Fat (%)	Protein (%)
Chickpea flour	^A	^B	^B	^A
Corn flour	^B	^A	^A	^B
Wheat flour	^B	^C	^C	^C

Data represent the of three independent replications. Different capital letters in each column indicate significant differences ().