Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Abstract The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds. Moreover, a nutritionally improved wheat–lentil composite flour, with a conten...

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Bibliographic Details
Main Authors: Adriana Paucean, Ovidiu P. Moldovan, Vlad Mureșan, Sonia A. Socaci, Francisc V. Dulf, Ersilia Alexa, Simona M. Man, Andruţa E. Mureșan, Sevastița Muste
Format: Article
Language:English
Published: BMC 2018-08-01
Series:Chemistry Central Journal
Subjects:
Folic acid
Lentil
Wheat
Composite flours
Breadmaking technology
Online Access:http://link.springer.com/article/10.1186/s13065-018-0456-8

Internet

http://link.springer.com/article/10.1186/s13065-018-0456-8

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