Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours

AuthID
 P-017-2DC
5
Author(s)
Carboni, AD
·
Martins, GN
·
Castilho, PC
·
Puppo, MC
·
Document Type
Article
Year published
2024
Published
in FOODS, ISSN: 2304-8158
Volume: 13, Issue: 17, Pages: 2744 (15)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 39272510
Scopus: 2-s2.0-85204105193
Wos: WOS:001311235800001
Source Identifiers
ISSN: 2304-8158
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