Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy
Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Carbohydrates are the main components of lentils, accounting for more than 60% of their composition. Their content is influenced by genetic factors, with different contents depending on the variety. These compounds have not only been linked to interesting health benefits, but they also have a significant influence on the techno-functional propertie...
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Full title
Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy
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TN_cdi_doaj_primary_oai_doaj_org_article_26de3e0ef8984fce9e9b585e3a51b889
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_26de3e0ef8984fce9e9b585e3a51b889
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ISSN
1424-8220
E-ISSN
1424-8220
DOI
10.3390/s24134232
