Podder, Rajib <br/><br/>
Sensory Acceptability of Iron-Fortified Red Lentil (Lens culinaris Medik.) Dal.  [electronic resource] 

 -  Journal of food science  Mar 2018 
 - 804-813 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.14066  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adolescent<br/>Adult<br/>Canada<br/>Color<br/>Consumer Behavior<br/>Cooking<br/>Edetic Acid--administration & dosage<br/>Female<br/>Ferric Compounds--administration & dosage<br/>Food, Fortified<br/>Humans<br/>Iron--administration & dosage<br/>Lens Plant--chemistry<br/>Male<br/>Middle Aged<br/>Odorants<br/>Taste<br/>Young Adult