Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-020-00844-w.pdf
Reference27 articles.
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3. Villarino C, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson S (2016) Nutritional, health, and technological functionality of lupin flour addition to bread and other baked products: benefits and challenges. Crit Rev Food Sci 56:835–857
4. Mubarak A (2001) Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products. Nahrung 45:241–245
5. Paraskevopoulou A, Chrysanthou A, Koutidou M (2012) Characterisation of volatile compounds of lupin protein isolate-enriched wheat flour bread. Food Res Int 48:568–577
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