Composition, Starch Properties and Protein Quality of Lentils-Reference-Cited by-同舟云学术

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Composition, Starch Properties and Protein Quality of Lentils

Published:1979-01 Issue:2 Volume:12 Page:88-92
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Bhatty R.S.,Slinkard A.E.

Publisher

Elsevier BV

Subject

General Computer Science

Reference16 articles.

1. Official Methods of Analysis,1975

2. A rapid method for testing cooking quality of field peas;Ali-Khan;Can. J. Plant Sci.,1970

3. Chemical composition and protein characteristics of lentils;Bhatty;Can. J. Plant Sci.,1976

4. A note on sugar determination by the anthrone method;Cerning-Beroard;Cereal Chem.,1975

5. A comparison of the carbohydrate composition of legume seeds: horsebeans;Cerning-Beroard;peas and fababeans. Cereal Chem.,1976

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Protein Biofortification in Lentils (Lens culinaris Medik.) Toward Human Health;Frontiers in Plant Science;2022-04-05

2. Genome-wide association mapping of lentil (Lens culinaris Medikus) prebiotic carbohydrates toward improved human health and crop stress tolerance;Scientific Reports;2021-07-06

3. Global production, processing and utilization of lentil: A review;Journal of Integrative Agriculture;2017-12

4. Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions;Carbohydrate Polymers;2016-11

5. Physicochemical and functional characteristics of lentil starch;Carbohydrate Polymers;2013-02

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