Lentil flour: nutritional and technological properties, in vitrodigestibility and perspectives for use in the food industry

Details

Language :

English

ISSN :

22147993

Volume :

40

Issue :

1

Database :

Supplemental Index

Journal :

Current Opinion in Food Science

Publication Type :

Periodical

Accession number :

ejs55852473

Full Text :

https://doi.org/10.1016/j.cofs.2021.04.003