Physico-chemical characteristics of khesari dhal (Lathyrus sativus): Changes in α-galactosides, monosaccharides and disaccharides during food processing

Article

Abstract: Lathyrus sativus, also known as Khesari dhal in India, is a good source of protein and also desirabl

Palabras claves:

Khesari dhal, Lathyrus sativum, Physicochemical properties, processing, soluble sugars, α-Galactosides

Autores:

Fenwick G., Hedley C.L., Juana Frias, Khokhar S., Price K.

Fuentes:

scopus