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    1. Evaluation of the effect of roasted lentil flour (lentil savigh) as a functional (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwvV1bb9MwFD4CJiFeuIuVlcpIPIBQWBLHuUhj00CdeBmgqSDeLN9Ci7pmSwa_gF_Br-WcOO60Cu0RVbJUJ7Hc-su52N85B-CFc-gmO55Eqs51RIW3I11VKkrItlWpVcaqjaCwJsTCDOsbxGIvq21jaJt8lzYrBCqklB-cnUdUOIoOWEMVjTBCT_s3S5QVPREg-JjY1Z0etF1r3nJK0b2VkNtPXL94dpmll_sj6YqoXyiohygbTwhD-UOh64nPikoht__WZJuifcNg7RXX0T34Eybcs7bfeNaK37-4QucOeSH_479zH-4O5jA79Ph9ADfc6iHcPh4O_B_B7-k6GzlraobWKvMMFPrWNoo2a9nefJ9052K5tzvfZ_USB2Uvr3Z26tfi-5y9YqpjipEy93ugrG4ayxYrdur6VLrYo5deobOWstrSbY_hy9F09v5DNBSOiEwWZxdRbpMMP5qijKsqq5OqEIjUyurapaXOhbVo2picc1GWItdZXJcmK0WsC4v-X8q3gSWq4NwYRITTWSa4KqgsM1fW2f6sfgSvw-rLM58YRAbG3A9JWJGEFRlziVgZgQgAkYNp400WiZrr2ufGhCZJ0uaipVJUnZGHgqJ68lzgJMYBC3KQPZ28BMIInq8v05PEp1u55ifdw1N07FFdjeCJR-f6V3CKKkMr_-n1g-_AHZqop82N4RaukXvmS2pM4GZx8pXab8UEtt5NP34-mdCb5tsZtelx3376C2WfQlk

      by Nojavan, Fatemeh; Heidari, Akram; Khani, Samira; Amouzegar, Hora and Shafiee, Malihe

      Complementary Therapies In Medicine, Volume 44, pp. 27 - 31

      Journal Article : Full Text Online

    2. Lentil protein: a review of functional properties and food application. An overview of (...)

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV3fS8MwED50e9AXf0zB6pSA4oPQrW1Wu44xGGpRmT6oey7XJGWT0Q07_wD_c5OmmZuCoG-FNtc2yV3uku--AzgTQobJgro2ppeJrQpv20kYou0q3xY9jozjt6SwjsmF0fwQiw03pRmFvVYKjklulLw5fk1zBdFq--tQdRUpVgWqD0_RcLCwwx7VHMyh79i-9BpKctLV1qvL0ZePufBUvXKpibZBmI8scNYNjTPROw4rAGzD5Pi__9mBrdIXJX09eXZhTWQ1sK7HYk7OSUkYOiGPhq-_BhsmjTnfg4_uqDdQUKNJtznqkYLvYZx1CBKdDUOmKVGLpt5rVPdnCsItcoIZJ-l0ysnS4XmD9DOi0KSmqZQ--SF9SaAMHvZhGN28XN3aZT0Hm1Ev9O2AB2HS4ohtD12WUMED5qRyqrCQO1zxYCE6wkVMpOWhrseFI70rliYMpT2XtugAiIsBpYxJp0okrZZPMVDVkilywYsjdAtOzXjGM83XEZs4R_VxXPSxBXUz1HGps3nsKeohP2h5gQUXxUj9IiG-u4-ei6vDvzx8BJvyNW0N_alDZf72Lo51HYqTcv5-Apm495Q

      by Jarpa‐Parra, Marcela

      International Journal Of Food Science & Technology, Volume 53, Issue 4, pp. 892 - 903

      Journal Article : Full Text Online

      View Article PDF

    3. Sensory Acceptability of Iron‐Fortified Red Lentil (Lens culinaris Medik.) Dal

      http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1LT9wwEB5RONALj1KV5SVX6mE5hN3E3k0sIdCKJaIVXJauerQcxxG0aBdt2AM3fgK_kV_CTBxHBVWqEIdIlhxHjsfzsme-AfhmLbrJloeBLvpZQIW3g0xKHYRk2-oo1ybXr5LCjn0ujMOHaA7ciDMqeU0MrrPSM3kHtR7hwooQWR215gdYCgkZaxGWLkbp-LwRxqj9-h4wHE3_uEb3-ccnXiim1-L5L_3U2LC8VkLpKvz2068isA9cBIo7i3gRmu0xHt_xp2uwUpuqbOD21jos2MknWPaZzOUG_LpEH3g6u2cDQ8ExDvH7nk0L9n02nTw9PKZo218XaOSyET6HV0fnFJt0c9i5OmJtbJfMzKuE4OuS0Y3Rn4N9NtQ3n2Gcnv48OQvqQg2Bobxd1HIZD03SjaM8oUzaqNCaa6Fzy7uk_iIril5iChPnXZOhj5XZpOhmRS5iadEd5pvAQh1zbgxaSzYTosd1TGWQOX4jr-7GW9D25FG3DohDeQeGlkjREqlqiVqwQ-RTxKJ3M6rfVBo16HESYFJE2O3JqmqGLRUFBciEjKMWfG26aSQFoU3sdE7v0EGCjOKkBV_cdmimEknRl1JgT6ci5f_mqH6kw8uqtfXmEdvwEaebuEi4HVi8m83tritmsVfv_2fu1wDc

      by Tyler, Robert T.; Shand, Phyllis J.; Podder, Rajib; Vandenberg, Albert; Khan, Shaan M.; Henry, Carol J.; Jalal, Chowdhury and Tar'an, Bunyamin

      Journal Of Food Science, Volume 83, Issue 3, pp. 804 - 813

      Journal Article : Full Text Online

      View Article PDF

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    1. Lentil

      https://find.library.duke.edu/catalog/DUKE001482373

      by Robert McCloskey.

      Book

      Library Service Center, M127L c.1

    2. Lentil : An Ancient Crop for Modern Times

      https://find.library.duke.edu/catalog/DUKE004971402

      Book : View Online

      cover thumbnail

    3. The lentil : botany, production and uses

      https://find.library.duke.edu/catalog/DUKE008541966

      edited by William Erskine ... [et al.].

      Book : View Online

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    1. The Goodness of Beans, Peas and Lentils, 1992

      https://archives.lib.duke.edu/catalog/petersoncookbooks_aspace_ref11759_sw2

      Category: Baking Misc. Company: Random House Product: Beans, Peas and Lentils Note: first US edition, published by Random House, part of The (...)

      In: Nicole Di Bona Peterson Collection of Advertising Cookbooks, 1850s-2000s » American Cookbooks, 1990s

    See results from 1 Collection Guides

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