Lentil (<scp><i>Lens culinaris</i></scp>Medik) as nutrient‐rich and versatile food legume: A review-Reference-Cited by-同舟云学术

Lentil (Lens culinarisMedik) as nutrient‐rich and versatile food legume: A review

Published:2022-12-07 Issue: Volume: Page:
ISSN:2639-6181
Container-title:Legume Science
language:en
Short-container-title:Legume Science

Author:

Kaale Lilian D.¹^ORCID,Siddiq Muhammad²^ORCID,Hooper Sharon³

Affiliation:

1. Department of Food Science and Technology University of Dar es Salaam Dar es Salaam Tanzania

2. Food Science Consulting Windsor Ontario N9H 2M4 Canada

3. Department of Plant, Soil and Microbial Sciences Michigan State University East Lansing Michigan 48824 USA

Publisher

Wiley

Subject

Plant Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/leg3.169

Reference74 articles.

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2. Minimal Processing and Novel Technologies Applied to Vegetables

3. Effect of high‐pressure treatment prior to enzymatic hydrolysis on rheological, thermal, and antioxidant properties of lentil protein isolate

4. Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour

5. Enrichment of fermented cassava meal ‘mchuchume’ with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder;Alphonce S.;Journal of the Science of Food and Agriculture,2020

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