Germinated Red Lentil Protein Concentrate: Effect of Microwave Pretreatment on Physicochemical, Functional, Thermal, and Structural Properties
This study examines the effect of microwave treatment on the properties of protein concentrate derived from germinated red lentil ( Lens culinaris ) flour. Germinated red lentil flour was subjected to microwave (MW) treatment at two power intensities (540 and 720 W) for varying durations (2, 4, and 6 min), fo...