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Physicochemical, nutritional, and antioxidant properties of two Iranian lentil cultivars: A comparative study of cooking and germination effects
Mohammad Yaghtini , Moslem Jahani * , Javad Feizy , Seyyed Emad Hoseini Taheri , Hossein Estiri
Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Abstract:   (858 Views)
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Keywords: Antioxidants, Polyphenols, Fabaceae, Nutritive value
     
Type of article: orginal article | Subject: public specific
Received: 2022/06/28
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