Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses.
dietary fiber
hydrolysis curve
lentil
resistant starch
starch digestibility
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 Feb 2020
11 Feb 2020
Historique:
received:
17
12
2019
revised:
27
01
2020
accepted:
01
02
2020
entrez:
15
2
2020
pubmed:
15
2
2020
medline:
15
2
2020
Statut:
epublish
Résumé
Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (
Identifiants
pubmed: 32054037
pii: foods9020175
doi: 10.3390/foods9020175
pmc: PMC7073932
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Agriculture and Agri-Food Canada and Pulse Canada under the Agri-Innovation Program Pulse Science Cluster
ID : AIP CL-03; J-000561
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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