Evaluation of the Effects of Cultivar and Location on the Interaction of Lentil Seed Characteristics with Optimal Cooking Time

Evaluation of the Effects of Cultivar and Location on the Interaction of Lentil Seed Characteristics with Optimal Cooking Time

The most important product of the lentil crop (<i>Lens culinaris</i> Medik) is the seeds. The main seed characteristics are their size, color, and the cooking time required to make them edible. Cultivar, location of cultivation, and their interaction are the primary factors of raw or coo...

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Bibliographic Details
Main Authors: Dimitrios Sarakatsianos, Dimitra Polyzou, Athanasios Mavromatis, Dimitrios N. Vlachostergios, Dimitrios Gerasopoulos
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Seeds
Subjects:
genotype
seed quality
optimal cooking time
<i>Lens culinaris</i> Medik
texture analysis
organoleptic method
Online Access:https://www.mdpi.com/2674-1024/3/4/39
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