Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour
Bekir Gökçen Mazı, Duygu Yıldız, Işıl Barutçu Mazı
Topics & Concepts
Distilled waterAbsorption of waterFood scienceChemistryBlanchingSteepingWater contentPhytic acidBotanyChromatographyBiologyEngineeringGeotechnical engineeringPhytase and its ApplicationsFood composition and propertiesProteins in Food Systems