Technological and chemical characteristics of breads made with lupin sprouts
Author:
Affiliation:
1. Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Hulusi Baybal Street, 42060 Konya, Turkey
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2013.0347
Reference50 articles.
1. Dietary fibre sources in frozen part-baked bread: Influence on technological quality
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