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dc.contributor.authorRachwał-Rosiak, Danuta
dc.contributor.authorNebesny, Ewa
dc.contributor.authorBudryn, Grażyna
dc.date.accessioned2016-07-11T10:13:33Z
dc.date.available2016-07-11T10:13:33Z
dc.date.issued2015
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 13pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.description.abstractLegumes, including lentils are characterized by a high nutritional value, but their importance in Poland is low. Leading producers of lentils are Canada, India, Turkey and the United States [1]. In Poland, only recently we appreciate its importance in the diet. Lentil is one of the richest sources of vegetable protein, fiber, vitamins C, PP and group B, and also contains calcium, phosphorus, iron, and folic acid. It has a beneficial effect on spleen, pancreas and stomach, it strengthens the activity of the kidneys and adrenal glands. It lowers cholesterol and prevents sudden increases of blood sugar.en_EN
dc.formatapplication/pdf
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titleEffect of process cooking on dietary fiber content in lentil (Lens culinaris) from Polanden_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL


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