Development of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess

  1. Rico, D.
  2. Peñas, E.
  3. García, M.C.
  4. Rai, D.K.
  5. Martínez‐villaluenga, C.
  6. Frias, J.
  7. Martín‐diana, A.B.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2021

Ausgabe: 10

Nummer: 12

Art: Artikel

DOI: 10.3390/FOODS10122924 GOOGLE SCHOLAR lock_openOpen Access editor