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

      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 (...)

      by Jarpa‐Parra, Marcela

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

      Journal Article : Full Text Online

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

      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

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    1. Lentil

      by Robert McCloskey.


      Library Service Center, M127L c.1

    2. Lentil : An Ancient Crop for Modern Times

      Book : View Online

    3. The lentil : botany, production and uses

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

      Book : View Online

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

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

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