HIGHLIGHTS
- who: Maria Svarna and colleagues from the Laboratory of Food Processing and Engineering, Department of Food Science and Technology, Faculty of, Aristotle University of Thessaloniki, Thessaloniki, Greece have published the paper: Modeling the Effects of Seed Maturity on Cooking Time of u2018Dimitrau2019 Lentils, in the Journal: Foods 2023, 42 of /2023/
- what: The aim of the study was to use a model to point out the effects of seed maturity on optimum cooking time (OCT). To overcome variation in determining the OCT of lentil seeds, the study aimed to propose a new model-based approach . . .
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