Carboni, A.D.; Martins, G.N.; Castilho, P.C.; Puppo, M.C.; Ferrero, C.
Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours. Foods 2024, 13, 2744.
https://doi.org/10.3390/foods13172744
AMA Style
Carboni AD, Martins GN, Castilho PC, Puppo MC, Ferrero C.
Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours. Foods. 2024; 13(17):2744.
https://doi.org/10.3390/foods13172744
Chicago/Turabian Style
Carboni, Angela Daniela, Gonçalo Nuno Martins, Paula Cristina Castilho, MarÃa Cecilia Puppo, and Cristina Ferrero.
2024. "Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours" Foods 13, no. 17: 2744.
https://doi.org/10.3390/foods13172744
APA Style
Carboni, A. D., Martins, G. N., Castilho, P. C., Puppo, M. C., & Ferrero, C.
(2024). Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours. Foods, 13(17), 2744.
https://doi.org/10.3390/foods13172744