Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses

Proximate composition and starch nutritional properties of twenty cooked lentils were assessed to identify unique varieties that could be used in value added foods. Significant variations exist among the lentil varieties (p < 0.05) with respect to their energy, fat, protein, carbohydrate, and die...

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Detalles Bibliográficos
Autores principales: Ramdath, D. Dan, Lu, Zhan-Hui, Maharaj, Padma L., Winberg, Jordan, Brummer, Yolanda, Hawke, Aileen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073932/
https://www.ncbi.nlm.nih.gov/pubmed/32054037
http://dx.doi.org/10.3390/foods9020175

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073932/
https://www.ncbi.nlm.nih.gov/pubmed/32054037
http://dx.doi.org/10.3390/foods9020175

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