Baked crisps from Indian biofortified lentils: Effect of seed coat on rheology, texture and composition

Baked crisps from Indian biofortified lentils: Effect of seed coat on rheology, texture and composition

Lentils (Lens esculenta), abundant in complex carbohydrates, proteins, dietary fiber, and micronutrients, stand out as a promising raw material for the rapidly growing snacks industry. Three Indian biofortified lentil varieties: L 4147, L 4717, and IPL 220 with high iron and zinc content were used a...

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Bibliographic Details
Main Authors: Rahul Kumar Thakur, Shalini Gaur Rudra, Harsh Kr. Dikshit, Sukanta Dash, Rakesh Bhardwaj, T. Vinutha, Shiv Kumar, Sangeeta Chopra
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Applied Food Research
Subjects:
Texture
Crisps
Seed coat
Biofortified
Lentil
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502223001178

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http://www.sciencedirect.com/science/article/pii/S2772502223001178

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