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Preliminary Assessment of the Nutritional Quality of two Types of Lentils (Lens Culinaris) by Near Infrared Reflectance Spectroscopy Technology (Nirs)

  • Moldovan O
  • Păucean A
  • Vlaic R
  • et al.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology (2015) 72(1)
DOI: 10.15835/buasvmcn-fst:11040
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Abstract

The aim of this study was to evaluate and compare the nutritive value of two varieties of lentils (Lens culinaris), namely green and red varieties. For this purpose the chemical components: crude protein, starch, ash, sugars (monosaccharides and oligosaccharides) …

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Moldovan, O., Păucean, A., Vlaic, R., Borş, M. D., & Muste, S. (2015). Preliminary Assessment of the Nutritional Quality of two Types of Lentils (Lens Culinaris) by Near Infrared Reflectance Spectroscopy Technology (Nirs). Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 72(1). https://doi.org/10.15835/buasvmcn-fst:11040

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