Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus-Reference-Cited by-同舟云学术

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus

Published:2020 Issue:9 Volume:11 Page:7905-7912
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Asensio-Grau Andrea¹²³^ORCID,Calvo-Lerma Joaquim¹²³^ORCID,Heredia Ana¹²³,Andrés Ana¹²³

Affiliation:

1. Universitat Politècnica de València. Instituto de Ingeneiería de Alimentos para el Desarrollo

2. 46022 València

3. Spain

Abstract

Lentils (Lens culinaris) present an excellent nutrient profile.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01527J

Reference47 articles.

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4. World Health Organization , A healthy diet sustainably produced: information sheet (No. WHO/NMH/NHD/18.12) , World Health Organization , 2018

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