Lentil (Lens culinaris L.): A prebiotic-rich whole food legume

Author:

Johnson Casey R.,Thavarajah Dil,Combs Gerald F.,Thavarajah Pushparajah

Funder

Northern Pulse Growers Association

New Faculty Startup Research Grants

NDSU Agriculture Experiment Station, ND, USA

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Negative association of endogenous sorbitol with cold hardiness in lentil;Asghar;Pakistan Journal of Biological Sciences,2000

2. Composition and quality of lentil (Lens-culinaris Medik) — A review;Bhatty;Canadian Institute of Food Science and Technology Journal,1988

3. Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals;Biesiekierski;Journal of Human Nutrition and Dietetics,2011

4. Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread;Bonafaccia;Food Chemistry,2000

5. Short-chain fructo-oligosaccharide administration dose-dependently increases fecal bifidobacteria;Bouhnik;Journal of Nutrition,1999

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