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Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour
Benmeziane-Derradji, Farida, Djermoune-Arkoub, Lynda, Ayat, Nour El-Houda, Aoufi, DohaJournal:
Journal of Food Measurement and Characterization
DOI:
10.1007/s11694-020-00529-7
Date:
June, 2020
File:
PDF, 1.61 MB
2020