Cite

    Pichmony Ek et al.. “Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion.” Journal of food science, vol. 86, no. 3, 2021, pp. 942–951. http://access.bl.uk/ark:/81055/vdc_100123987417.0x000054