Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Aryee, Alberta N A ^a   Boye, Joyce I ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CIRCULAR DICHROISM SPECTROSCOPY; COOKING; COUPLINGS; DICHROISM; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MILLING (MACHINING); PROCESSING; PROTEINS; SOLUBILITY; WATER ABSORPTION;

ANTI-NUTRITIONAL FACTORS; COMPARATIVE STUDIES; FUNCTIONAL PROPERTIES; ISOELECTRIC PRECIPITATION; LENTIL PROTEIN ISOLATES; NUTRITIONAL CHARACTERISTICS; NUTRITIONAL PROPERTIES; PROCESSING APPROACH;

THERMAL PROCESSING (FOODS);

EID: 84978245469     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12824     Document Type: Article

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