Sensory Acceptability of Dual-Fortified Milled Red and Yellow Lentil (Lens culinaris Medik.) Dal in Bangladesh

This study evaluated the sensory properties of uncooked and cooked milled lentils that were fortified with varying concentrations of Fe and Zn in the form of NaFeEDTA and ZnSO(4).H(2)O, respectively. Our study was carried out among 196 lentil consumers residing in rural Bangladesh who experience wit...

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Detalles Bibliográficos
Autores principales: Podder, Rajib, Hassan Al Imam, Mahmudul, Jahan, Israt, Yunus, Fakir Md, Muhit, Mohammad, Vandenberg, Albert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466318/
https://www.ncbi.nlm.nih.gov/pubmed/32722229
http://dx.doi.org/10.3390/foods9080992

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466318/
https://www.ncbi.nlm.nih.gov/pubmed/32722229
http://dx.doi.org/10.3390/foods9080992

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