Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques
Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet. Also, the inclination toward sustainable food products requires the introduction of green technologies a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000874 |