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
·
Tipo de Documento
Article
Year published
2024
Publicado
in FOODS, ISSN: 2304-8158
Volume: 13, Número: 17, Páginas: 2744 (15)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 39272510
SCOPUS: 2-s2.0-85204105193
Wos: WOS:001311235800001
Source Identifiers
ISSN: 2304-8158
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