Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)
Crossref DOI link: https://doi.org/10.1007/s13197-016-2351-4
Published Online: 2016-10-07
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pal, R. S.
Bhartiya, Anuradha
Yadav, Pradhuman
Kant, Lakshmi
Mishra, K. K.
Aditya, J. P.
Pattanayak, A.
License valid from 2016-10-07