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Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh
This study evaluated the sensory properties of uncooked and cooked milled lentils that were fortified with varying concentrations of Fe and Zn in the form of NaFeEDTA and ZnSO(4).H(2)O, respectively. Our study was carried out among 196 lentil consumers residing in rural Bangladesh who experience wit...
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| Publicado en: | Foods |
|---|---|
| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466318/ https://ncbi.nlm.nih.gov/pubmed/32722229 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9080992 |
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