Nutritional and functional properties of cookies made using down‐graded lentil – A candidate for novel food production and crop utilization.

Autor: Portman, Drew, Maharjan, Pankaj, McDonald, Linda, Laskovska, Slavica, Walker, Cassandra, Irvin, Heidi, Blanchard, Chris, Naiker, Mani, Panozzo, Joe F.
Zdroj: Cereal Chemistry; Jan2020, Vol. 97 Issue 1, p95-103, 9p
Databáze: Complementary Index
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