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Experimental development of a salad recipe using mung bean and lentil sprouts, indicating optimal taste qualities.
The article presents the results of the development of a salad preparation technology - a mixture of mung bean sprouts and lentils. We obtained the sprouts of the aforementioned legumes, then experimentally developed a salad recipe - a mixture of these sprouts. The optimal ratio of mung bean sprouts and lentils, which have the best taste qualities, was selected.
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Hosseini et al. (2025) studied this question.
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