Nutritional evaluation of ethanol-extracted lentil flours

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 1854-1860

  Angeles Sanz M ^a   Blázquez, Inmaculada ^b   Sierra, Isabel ^b   Angeles Medrano M ^a   Frias, Juana ^b   Vidal Valverde, Conception ^b   Hernández, Amelia ^a  

^a UNIVERSITY OF ALCALÁ   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Ethanol extraction; Lentils; Protein quality; Soluble carbohydrates; Vitamins B1 and B2

Indexed keywords

ALCOHOL; LYSINE; OLIGOSACCHARIDE; RIBOFLAVIN; THIAMINE; VEGETABLE PROTEIN;

AMINO ACID ANALYSIS; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL ANALYSIS; CORRELATION FUNCTION; EXTRACTION; FLOUR; NONHUMAN; NUTRITIONAL VALUE; PHYTOCHEMISTRY; PROTEIN ANALYSIS; TEMPERATURE;

AMINO ACIDS; CARBOHYDRATES; DIGESTION; ETHANOL; FABACEAE; FLOUR; NITROGEN; NUTRITIVE VALUE; PLANT PROTEINS; PLANTS, MEDICINAL; RIBOFLAVIN; SOLVENTS; TEMPERATURE; THIAMINE; TIME FACTORS;

LENS CULINARIS;

EID: 17944383453     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001293i     Document Type: Article

References (5)

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