Characterization of Flours Derived From Lentils, Quinoa, and Black‐Eyed Beans: Investigating Key Physicochemical, Nutritional, and Techo‐Functional Properties
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DOI: 10.1002/cche.10896
Abstract: The high cost and limited availability of ingredients for formulating ready‐to‐use therapeutic food (RUTF) hinder access in areas with high malnutrition. This study aims to evaluate the physicochemical, nutritional, and techno‐functional properties of green lentil,… read more here.
Keywords: wqf; characterization flours; eyed beans; physicochemical nutritional ... See more keywords