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Autor:
Heidi Irvin, Pankaj Maharjan, Christopher Blanchard, Mani Naiker, C.K. Walker, Joe Panozzo, Drew Portman, Linda S. McDonald, Slavica Laskovska
Background and objectives Lentil (Lens culinaris M.) is a high-value grain used traditionally as a minimally processed product. Lentil crops are well-suited to Mediterranean-type climates with mild winters and hot dry summers which results in the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a767a82b2af5a74fd20ce0f5d65b3b75
https://acuresearchbank.acu.edu.au/item/8w942/nutritional-and-functional-properties-of-cookies-made-using-down-graded-lentil-a-candidate-for-novel-food-production-and-crop-utilization
https://acuresearchbank.acu.edu.au/item/8w942/nutritional-and-functional-properties-of-cookies-made-using-down-graded-lentil-a-candidate-for-novel-food-production-and-crop-utilization
