Source

Literatura:
Pitulec Dorota, “Nauki inżynierskie i technologie,”
Wydaw. Uniw. Ekon. we Wrocławiu
, vol. 1, no. 4, p. 26, 2012.
“Protein Quality of Cooked Pulses Pulses and Protein Quality.” [Online]. Available: http://www.pulsecanada.com/uploads/ff/28/ff280f2f10206d5a53a241ef6e2e2d25/USA_PC_protein_fact_sheet_p6.pdf. [Accessed: 14-Oct-2017].
H. U. Shekhar, Z. H. Howlader, and Y. Kabir,
Exploring the nutrition and health benefits of functional foods
. 2016.
“Food Composition Databases Show Foods — Lentils, mature seeds, cooked, boiled, without salt.” [Online]. Available: https://ndb.nal.usda.gov/ndb/foods/show/4808?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=lentil+boiled&ds=&qt=&qp=&qa=&qn=&q=&ing=. [Accessed: 14-Oct-2017].
“GI Database,”
The University of Sydney
. [Online]. Available: http://www.glycemicindex.com/foodSearch.php?num=1430&ak=detail. [Accessed: 14-Oct-2017].
L. Mahan, L. Foster, and W. J. Dahl, “Beans, Peas, and Lentils: Health Benefits,”
Univ. Florida
.
F. Mo’ez, A.-I. Ezzat, Takruri, H. I. Rabah, and A. Yousef, “Role of lentils (Lens culinaris L.) in human health and nutrition: a review,”
Med. J. Nutrition Metab.
, vol. 6, no. 1, pp. 3–16, Apr. 2013.