Processing, cooking, and cooling affect prebiotic concentrations in lentil (lens culinaris medikus)

Journal of Food Composition and Analysis

Volumn 38, Issue , 2015, Pages 106-111

  Johnson, Casey R ^a   Thavarajah, Dil ^b   Thavarajah, Pushparajah ^a   Payne, Scott ^a   Moore, Jayma ^a   Ohm, Jae Bom ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Antinutrients; Food analysis; Food composition; Food processing; Lentil; Prebiotics; Raffinose family oligosaccharides; Resistant starch; Starch quality

Indexed keywords

LENS CULINARIS;

EID: 84925855905     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.10.008     Document Type: Article

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