Fig. 1From: Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite floursSections (a) and middle crumb (b) of the obtained wheat-lentils bread samples as compared to a control wheat bread (from left to right: wheat–green lentil, wheat–red lentil and wheat control bread samples)Back to article page