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Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies.
Hajas, Lívia; Sipos, László; Csobod, Éva Csajbókné; Bálint, Márta Veresné; Juhász, Réka; Benedek, Csilla.
Afiliação
  • Hajas L; Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, 1088 Budapest, Hungary.
  • Sipos L; Research Group of Cereal Science and Food Quality, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, 1111 Budapest, Hungary.
  • Csobod ÉC; Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary.
  • Bálint MV; Centre for Economic and Regional Studies, Loránd Eötvös Research Network, Institute of Economics, 1111 Budapest, Hungary.
  • Juhász R; Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, 1088 Budapest, Hungary.
  • Benedek C; Department of Dietetics and Nutrition Science, Faculty of Health Science, Semmelweis University, 1088 Budapest, Hungary.
Foods ; 11(14)2022 Jul 08.
Article em En | MEDLINE | ID: mdl-35885269
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article