Relationship between physical and chemical characters and cooking quality in lentil
Author:
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf00125a057
Cited by 28 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. Multivariate analysis for agro-morphological and cooking properties in chickpea (Cicer arietinum L.) germplasm;Turkish Journal of Agriculture and Forestry;2023-08-28
2. Pasting, Thermal, and Structural Properties of Lentils;Lentils;2023-06-23
3. Long-term storage affects on the phenolic, mineral, color and cooking traits of chickpea seed;Journal of Stored Products Research;2023-05
4. Modeling the Effects of Seed Maturity on Cooking Time of ‘Dimitra’ Lentils;Foods;2022-12-22
5. Mercimek Proteini İzolatı ve Unu Kullanılarak Bitkisel Bazlı Fırıncılık Ürünlerinin Geliştirilmesi;Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi;2020-06-28
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