green lentil
Selected indexed studies
- Mechanical damage to green and red lentil seeds. (Food Sci Nutr, 2017) [PMID:28748084]
- Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins. (J Food Sci Technol, 2024) [PMID:38966789]
- Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction. (Food Chem X, 2025) [PMID:41049774]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Malting-A method for modifying volatile composition of black, brown and green lentil seeds. (2023) pubmed
- 36th International Symposium on Intensive Care and Emergency Medicine : Brussels, Belgium. 15-18 March 2016. (2016) pubmed
- Mechanical damage to green and red lentil seeds. (2017) pubmed
- Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins. (2024) pubmed
- Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction. (2025) pubmed
- Assessment of green lentil malt as a substrate for gluten-free beer brewing. (2024) pubmed
- Author Correction: Assessment of green lentil malt as a substrate for gluten-free beer brewing. (2024) pubmed
- [Legume cross-reactivity]. (2003) pubmed
- IgE and IgG4 binding to lentil epitopes in children with red and green lentil allergy. (2020) pubmed
- Fermentation performance and nutritional assessment of physically processed lentil and green pea flour. (2021) pubmed