Effect of processing treatments on physicochemical, functional and thermal characteristics of lentils (Lens Culinaris)
Harsha Gandhi, Barinderjeet Singh Toor, Amarjeet Kaur, Jaspreet Kaur
Topics & Concepts
GerminationChemistryFood scienceBoilingAbsorption of waterSolubilityProtein digestibilityFlavonoidThermal stabilityFunctional foodEmulsionComposition (language)BotanyBiochemistryAntioxidantOrganic chemistryBiologyPhilosophyLinguisticsFood composition and propertiesProteins in Food SystemsSeed and Plant Biochemistry