Preliminary Assessment of the Nutritional Quality of two Types of Lentils (Lens Culinaris) by Near Infrared Reflectance Spectroscopy Technology (Nirs)
<p>The aim of this study was to evaluate and compare the nutritive value of two varieties of lentils (<em>Lens culinaris</em>), namely green and red varieties. For this purpose the chemical components: crude protein, starch, ash, sugars (monosaccharides and oligosaccharides), crude...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2015-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/11040 |