Baked crisps from Indian biofortified lentils: Effect of seed coat on rheology, texture and composition

Author:

Thakur Rahul Kumar,Rudra Shalini GaurORCID,Dikshit Harsh Kr.,Dash Sukanta,Bhardwaj Rakesh,Vinutha T.,Kumar Shiv,Chopra Sangeeta

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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4. Comparative study of the effects of processing on the nutritional, physicochemical and functional properties of lentil;Aryee;Journal of Food Processing and Preservation,2015

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