Nutrient profile and effect of processing methods on the composition and functional properties of lentils ( <scp> <i>Lens culinaris</i> </scp> Medik): A review-Reference-Cited by-同舟云学术

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Nutrient profile and effect of processing methods on the composition and functional properties of lentils ( Lens culinaris Medik): A review

Published:2022-06-09 Issue:1 Volume:5 Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Dhull Sanju Bala¹^ORCID,Kinabo Joyce²^ORCID,Uebersax Mark A.³^ORCID

Affiliation:

1. Department of Food Science and Technology Chaudhary Devi Lal University Sirsa India

2. Department of Food Technology, Nutrition and Consumer Sciences Sokoine University of Agriculture Morogoro Tanzania

3. Department of Food Science & Human Nutrition (Professor, Emeritus) Michigan State University East Lansing Michigan USA

Publisher

Wiley

Subject

Plant Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.156

Reference90 articles.

1. Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer

2. Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration

3. A Prospective Study of Dietary Fiber Types and Symptomatic Diverticular Disease in Men

4. Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage

5. Lentil Sprouts Effect on Serum Lipids of Overweight and Obese Patients with Type 2 Diabetes

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