Publicação

Nutritional and chemical evaluation of different Armuña lentils cultivars (Lens culinaris spp) from PGI “Rubia de la Armuña”, grown in different soils

Detalhes bibliográficos
Resumo:	Lentils are part of an ancient culture, characterized for being a fast-cooking pulse consumed worldwide due to its richness in proteins, fibres, complex carbohydrates, and essential micronutrients.
Autores principais:	Liberal, Ângela
Outros Autores:	Almeida, Daiana; Fernandes, Ângela; Vivar-Quintana, Ana Maria; Ferreira, Isabel C.F.R.; Barros, Lillian
Assunto:	Lentils
Ano:	2022
País:	Portugal
Tipo de documento:	documento de conferência
Tipo de acesso:	acesso aberto
Instituição associada:	Universidade Politécnica de Bragança
Idioma:	inglês
Origem:	Biblioteca Digital da UPB

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