Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris)

Annals of Agricultural Sciences

Volumn 56, Issue 2, 2011, Pages 57-61

  Hefnawy, T H ^a  

^a Zagazig University   (Egypt)

Author keywords

Autoclaving; Boiling; Lentil; Microwave; Nutritional composition

Indexed keywords

EID: 84994714333     PISSN: 05701783     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aoas.2011.07.001     Document Type: Article

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