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Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)

✍ Scribed by N. Wang; D.W. Hatcher; R. Toews; E.J. Gawalko

Book ID
116726400
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
187 KB
Volume
42
Category
Article
ISSN
1096-1127

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Effect of variety and crude protein cont
Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris)
✍ Ning Wang πŸ“‚ Article πŸ“… 2008 πŸ› John Wiley and Sons 🌐 English βš– 121 KB πŸ‘ 1 views

## Abstract **BACKGROUND:** Dehulling is one of the most important operations in post‐harvest handling of red lentils (__Lens culinaris__). However, little information is available on how variety and crude protein content affect the dehulling quality characteristics and on how dehulling affects che