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Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour

Crossref DOI link: https://doi.org/10.1007/s11694-023-01906-8

Published Online: 2023-03-23

Published Print: 2023-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Mazı, Bekir Gökçen https://orcid.org/0000-0003-3478-6243
Yıldız, Duygu https://orcid.org/0000-0002-0975-6969
Barutçu Mazı, Işıl https://orcid.org/0000-0002-5324-8451
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Text and Data Mining valid from 2023-03-23

Version of Record valid from 2023-03-23
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Article History

Received: 7 March 2022

Accepted: 12 March 2023

First Online: 23 March 2023

Declarations

:

: The authors declare no conflict of interest.

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