Mashing quality and nutritional content of lentil and bean malts
Author:
Funder
Uniwersytet Przyrodniczy we Wroclawiu
Uniwersytet Przyrodniczy we Wrocławiu
Publisher
Elsevier BV
Subject
Food Science
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2. Study on Various Treatments to Improve Nutritional and Rheological Properties of Finger Millet Porridge;ACS Food Science & Technology;2023-12-26
3. Malting—A method for modifying volatile composition of black, brown and green lentil seeds;PLOS ONE;2023-09-01
4. Effect of ultrasonication on physicochemical, amino‐acids, sugar profile, antioxidant, pasting, and dynamic rheological properties of malted mung beans and lentils;International Journal of Food Science & Technology;2023-03-19
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