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Toplam kayıt 12, listelenen: 11-12
Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids
(ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, 2018)
This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, ...
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
(SPRINGER, 2023)
Increasing demand for nutritionally dense foods warrants the investigation of high fber and protein ingredients in snack
food applications. In this study, blends of barley (22.9% dietary fber, db) and green lentil (26.4% ...