Quality Characteristics of Madeleine Added with Lentil (Lens culinaris) Powder
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201608259724340.pdf
Reference24 articles.
1. Effects of variety and crude protein content on nutrients and anti-nutrients in lentils ()
2. Phenolic composition of the cotyledon and the seed coat of lentils ( Lens culinaris L.)
3. Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review
4. Certain physicochemical and functional properties of fibre fractions from pulses
5. Polyphenol composition and antioxidant activity of different grass pea (Lathyrus sativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy)
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1. Quality Characteristics and Antioxidant Effects of Madeleines Added with Periplla frutescens (L.) Britton Powder;Journal of the East Asian Society of Dietary Life;2024-06-30
2. Quality Characteristics of Madeleine Prepared with Different Vegetable Oils & Fats;Journal of the East Asian Society of Dietary Life;2023-02-28
3. Physiological Activity of Fermented Jangguntea and Its Quality Characteristics in Madeleine;Journal of the Korean Society of Food Science and Nutrition;2022-05-31
4. Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria;Korean Journal of Food Preservation;2018-04-30
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