Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)

Journal of the Science of Food and Agriculture

Volumn 88, Issue 5, 2008, Pages 885-890

  Wang, Ning ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Anti nutrients; Dehulling characteristics; Lentils; Nutrients

Indexed keywords

LENS CULINARIS;

EID: 40649087379     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3165     Document Type: Article

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