Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

LWT

Volumn 42, Issue 4, 2009, Pages 842-848

  Wang, N ^a   Hatcher, D W ^a   Toews, R ^a   Gawalko, E J ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Cooking; Dehulling; Dietary fiber; Lentil; Nutrients

Indexed keywords

FIBERS; FLAVONOIDS; NUTRITION; OLIGOSACCHARIDES; PROTEINS; STARCH; SUGAR (SUCROSE); TANNINS;

COOKING; DEHULLING; DIETARY FIBRE; INSOLUBLE DIETARY FIBERS; LENTIL; LENTIL (LENS CULINARIS); PHYTIC ACIDS; RESISTANT STARCH; SOLUBLE DIETARY FIBER; TRYPSIN INHIBITOR ACTIVITY;

NUTRIENTS;

LENS CULINARIS;

EID: 58349100857     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.10.007     Document Type: Article

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