Development of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess

Development of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess

This article belongs to the Special Issue Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains.

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Bibliographic Details
Main Authors: Rico, Daniel, Peñas, Elena, García, María del Carmen, Rai, Dilip K., Martínez Villaluenga, Cristina, Frías, Juana, Martín Diana, Ana Belén
Other Authors: Instituto Tecnológico Agrario de Castilla y León
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2021
Subjects:Germination, Response surface methodology (RSM), Antioxidant activity, Glycemic index, Lentil, GABA,
Online Access:http://hdl.handle.net/10261/267061
http://dx.doi.org/10.13039/501100000780
http://dx.doi.org/10.13039/501100014180
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Summary:This article belongs to the Special Issue Innovative Processing Technologies for Developing Functional Ingredients and Food Products with Health Benefits from Grains.

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