Changes in sapogenols in lentils (Lens culinaris) during soaking and cooking

HINA VASISHTHA; R P SRIVASTAVA

doi:10.56093/ijas.v83i8.31999

Changes in sapogenols in lentils (Lens culinaris) during soaking and cooking

145 / 71

Authors

HINA VASISHTHA
R P SRIVASTAVA

https://doi.org/10.56093/ijas.v83i8.31999

Keywords:

Cooking, Lentils, Sapogenols, Saponins, Soaking

Downloads

Download data is not yet available.

Author Biographies

HINA VASISHTHA

Senior Research Fellow, Indian Institute of Pulses Research, Kanpur, Uttar Pradesh 208 024
R P SRIVASTAVA

Principal Scientist, Indian Institute of Pulses Research, Kanpur, Uttar Pradesh 208 024

Downloads

Submitted

2013-08-08

Published

2026-03-23

Issue

Vol. 83 No. 8 (2013)

Section

Short-Communication

License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

The copyright of the articles published in The Indian Journal of Agricultural Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

VASISHTHA, H., & SRIVASTAVA, R. P. (2026). Changes in sapogenols in lentils (Lens culinaris) during soaking and cooking. The Indian Journal of Agricultural Sciences, 83(8). https://doi.org/10.56093/ijas.v83i8.31999