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The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana,...
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| Publicado no: | Foods |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230579/ https://ncbi.nlm.nih.gov/pubmed/32244579 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040400 |
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