Effect of lentil flour incorporation on the sensory, nutritional, and functional properties of noodles

R K Anushree, Archana Kushwaha, Ravindra Kumar Panwar, Umesh Chandra Lohani, Okram Ricky Devi, Manoj Tukaram Kamble, Nopadon Pirarat, Seema Vijay Medhe

Open source

DOI: 10.1007/s44187-025-00669-z
Published: 2025-11-17
Container: Discover Food
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1007/s44187-025-00669-z,
  title = {Effect of lentil flour incorporation on the sensory, nutritional, and functional properties of noodles},
  author = {R K Anushree and Archana Kushwaha and Ravindra Kumar Panwar and Umesh Chandra Lohani and Okram Ricky Devi and Manoj Tukaram Kamble and Nopadon Pirarat and Seema Vijay Medhe},
  year = {2025},
  journal = {Discover Food},
  doi = {10.1007/s44187-025-00669-z},
  url = {https://doi.org/10.1007/s44187-025-00669-z}
}

RIS

TY  - JOUR
TI  - Effect of lentil flour incorporation on the sensory, nutritional, and functional properties of noodles
AU  - R K Anushree
AU  - Archana Kushwaha
AU  - Ravindra Kumar Panwar
AU  - Umesh Chandra Lohani
AU  - Okram Ricky Devi
AU  - Manoj Tukaram Kamble
AU  - Nopadon Pirarat
AU  - Seema Vijay Medhe
PY  - 2025
JO  - Discover Food
DO  - 10.1007/s44187-025-00669-z
UR  - https://doi.org/10.1007/s44187-025-00669-z
ER  -

APA

Anushree, R. K., Kushwaha, A., Panwar, R. K., Lohani, U. C., Devi, O. R., Kamble, M. T., Pirarat, N., & Medhe, S. V. (2025). Effect of lentil flour incorporation on the sensory, nutritional, and functional properties of noodles. Discover Food. https://doi.org/10.1007/s44187-025-00669-z

Source records

crossref · retrieved 2026-09-25T17:51:16.924Z