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Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry

Annalisa Romano, Veronica Gallo, Pasquale Ferranti, Paolo Masi

2021Current Opinion in Food Science120 citationsDOI

Topics & Concepts

Food scienceStarchGlutenGluten freeFood industryWheat flourBusinessBiotechnologyChemistryBiologyFood composition and propertiesAgriculture Sustainability and Environmental ImpactProteins in Food Systems
Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry | Litcius