The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
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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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Contents
Biological and vegetarian raw food products, in particular based on legume sprouts, are an increasing food trend, due to their improved nutritional value when compared to seeds. Herein, protein and mineral profiles were studied in 12 lentil varieties, with varieties Du Puy, Kleine Schwarze, Rosana, Flora, Große Rote and Kleine Späths II demonstrati...
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Full title
The Effect of Sprouting in Lentil (Lens culinaris) Nutritional and Microbiological Profile
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TN_cdi_doaj_primary_oai_doaj_org_article_459bd55688114f4a96fd5d67bcd52dc9
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_459bd55688114f4a96fd5d67bcd52dc9
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods9040400
