Effects of different additions of germinated lentil flour on the nutritional, structural and <i>in vitro</i> digestibility of rice cakes

Huicong Xu, Zhijuan Zhang, Bin Dai, Jiayu Yin, Zunaira Basharat, Haihui Zhang, Kai Hu, Dongyan Chen, Yuqing Duan

Open source

DOI: 10.1002/jsfa.71231
Published: 2026-11-05
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.71231,
  title = {Effects of different additions of germinated lentil flour on the nutritional, structural and
                    <i>in vitro</i>
                    digestibility of rice cakes},
  author = {Huicong Xu and Zhijuan Zhang and Bin Dai and Jiayu Yin and Zunaira Basharat and Haihui Zhang and Kai Hu and Dongyan Chen and Yuqing Duan},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.71231},
  url = {https://doi.org/10.1002/jsfa.71231}
}

RIS

TY  - JOUR
TI  - Effects of different additions of germinated lentil flour on the nutritional, structural and
                    <i>in vitro</i>
                    digestibility of rice cakes
AU  - Huicong Xu
AU  - Zhijuan Zhang
AU  - Bin Dai
AU  - Jiayu Yin
AU  - Zunaira Basharat
AU  - Haihui Zhang
AU  - Kai Hu
AU  - Dongyan Chen
AU  - Yuqing Duan
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.71231
UR  - https://doi.org/10.1002/jsfa.71231
ER  -

APA

Xu, H., Zhang, Z., Dai, B., Yin, J., Basharat, Z., Zhang, H., Hu, K., Chen, D., & Duan, Y. (2026). Effects of different additions of germinated lentil flour on the nutritional, structural and <i>in vitro</i> digestibility of rice cakes. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71231

Source records

crossref · retrieved 2026-11-07T17:48:07.483Z