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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2021

Alea: 10

Zenbakia: 12

Mota: Artikulua

DOI: 10.3390/FOODS10122924 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus