Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour
Author:
Funder
Australian Research Council
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
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2. The health benefits of sweet lupin seed flours and isolated proteins;Arnoldi;Journal of Functional Foods,2015
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4. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread;Bartkiene;International Journal of Food Sciences & Nutrition,2013
5. Food chemistry;Belitz,2009
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