Nutritional Composition and Functional Properties of Commonly Consumed Lentils: Impact of Commercial Lentil Types and Cooking Processes

Huawei Zeng, Bryan D. Safratowich, Zhenhua Liu, Derek D. Bussan

Open source

DOI: 10.3390/foods15162898
Published: 2026-08-19
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15162898,
  title = {Nutritional Composition and Functional Properties of Commonly Consumed Lentils: Impact of Commercial Lentil Types and Cooking Processes},
  author = {Huawei Zeng and Bryan D. Safratowich and Zhenhua Liu and Derek D. Bussan},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15162898},
  url = {https://doi.org/10.3390/foods15162898}
}

RIS

TY  - JOUR
TI  - Nutritional Composition and Functional Properties of Commonly Consumed Lentils: Impact of Commercial Lentil Types and Cooking Processes
AU  - Huawei Zeng
AU  - Bryan D. Safratowich
AU  - Zhenhua Liu
AU  - Derek D. Bussan
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15162898
UR  - https://doi.org/10.3390/foods15162898
ER  -

APA

Zeng, H., Safratowich, B. D., Liu, Z., & Bussan, D. D. (2026). Nutritional Composition and Functional Properties of Commonly Consumed Lentils: Impact of Commercial Lentil Types and Cooking Processes. Foods. https://doi.org/10.3390/foods15162898

Source records

crossref · retrieved 2026-09-26T13:16:46.070Z