Cooking quality: physical and biochemical properties of lentils (Lens culinaris).

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Cooking quality: physical and biochemical properties of lentils (Lens culinaris).

Lentils, one of the cool-season pulses, are consumed as a staple food in most developing countries. The demand for pulses in western societies is increasing because of its valuable nutritional quality and an increased awareness of health issues. Australia has a good reputation for producing clean lo...

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Bibliographic Details
Main Author:	Sheung-kei, Winnie S
Format:	Thesis
Language:	English
Published:	Curtin University 2000
Subjects:	biochemical properties physical properties Lens culinaris cooking quality lentils
Online Access:	http://hdl.handle.net/20.500.11937/2528

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