Research Article Lentil By-products as a Source of Protein for Food Packaging Applications E. Diaz de Apodaca , A. Montanari, L. Fernandez-de Castro, E. Umilta, L. Arroyo, C. Zurlini and M.C. Villaran PDF Abstract Fulltext XML References
How to cite this article E. Diaz de Apodaca, A. Montanari, L. Fernandez-de Castro, E. Umilta, L. Arroyo, C. Zurlini and M.C. Villaran, 2020. Lentil By-products as a Source of Protein for Food Packaging Applications. American Journal of Food Technology, 15: 1-10. DOI: 10.3923/ajft.2020.1.10 URL: https://scialert.net/abstract/?doi=ajft.2020.1.10