Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)
Ângela Liberal, Ângela Fernandes, Isabel C.F.R. Ferreira, Ana María Vivar Quintana, Lillian Barros
Topics & Concepts
Phytic acidFood scienceNutrientAntinutrientChemistryGerminationFunctional foodTrypsin inhibitorProanthocyanidinTrypsinBiologyBotanyPolyphenolBiochemistryAntioxidantOrganic chemistryEnzymePhytase and its ApplicationsFood composition and propertiesProteins in Food Systems