Composition, Starch Properties and Protein Quality of Lentils
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 12 (2) , 88-92
- https://doi.org/10.1016/s0315-5463(79)73062-8
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- LAIRD LENTILCanadian Journal of Plant Science, 1979
- Amino Acid Composition and Protein Quality of Two Faba Bean CultivarsCanadian Institute of Food Science and Technology Journal, 1978
- Chemical, functional, and nutritional properties of sunflower protein productsJournal of Oil & Fat Industries, 1977
- CHEMICAL COMPOSITION AND PROTEIN CHARACTERISTICS OF LENTILSCanadian Journal of Plant Science, 1976
- Phytic acid and other phosphorus compounds of beans (Phaseolus vulgaris L.)Journal of Agricultural and Food Chemistry, 1975
- A RAPID METHOD FOR TESTING COOKING QUALITY OF FIELD PEASCanadian Journal of Plant Science, 1970
- Microdetermination of PhosphorusAnalytical Chemistry, 1956
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956