{"title":"Processing, Nutritional Composition, and Health Benefits of Lentils","authors":"A. Olagunju, O. Omoba","doi":"10.1201/9781003155508-21","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":244137,"journal":{"name":"Handbook of Cereals, Pulses, Roots, and Tubers","volume":"237 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Handbook of Cereals, Pulses, Roots, and Tubers","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9781003155508-21","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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