Global production, processing and utilization of lentil: A review

Authors

Keywords

lentil, production, cooking quality, anti-nutritional factors, processing, protein, starch

Journal

Volume 16, Issue 12, Pages 2898-2913

Publisher

Elsevier BV

Online

2017-12-15

DOI

10.1016/s2095-3119(17)61793-3

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