Thermal and rheological properties of Lupinus albus flour
Author:
Affiliation:
1. ; Cereal Products and Food Science Research; National Center for Agricultural and Utilization Research, ARS, USDA; 1815 North University St. 61604 Peoria IL
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference8 articles.
1. The Composition and Nutritive Value of Lupin Seeds;Hill;Nutr. Abst. Rev.,1977
2. Effects of Casein, Sweet White Lupin and Sweet Yellow Lupin Diet on Cholesterol Metabolism in Rats;Chango;J. Sci. Food Agric.,1998
3. Influence of Protein Isolate from Lupine Seeds (Lupinus albus ssp. Graecus) on Processing and Quality Characteristics of Frankfurters;Alamanou;Meat Sci.,1996
4. Lupin Use in Nutrition Programs;Antonio,1991
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