Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature

Published 2015 View Full Article

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Title
Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 76, Issue -, Pages 122-131
Publisher
Elsevier BV
Online
2015-04-12
DOI
10.1016/j.foodres.2015.03.026

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