Lupin flour addition to wheat flour doughs and effect on rheological properties

Author:

Dervas G,Doxastakis G,Hadjisavva-Zinoviadi S,Triantafillakos N

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. AACC (1983). American Association of Cereal Chemists. Approved methods of the AACC (8th ed.). Method 54-21, approved April 1961, revised October 1982. St. Paul, MN: The Association.

2. AOAC (1975). Association of Official Analytical Chemists. Official methods of Analysis (12th ed.). Washington, DC.

3. The revival of lupin;Aguilera;Food Technology,1978

4. Alamanou, S., & Doxastakis, G. (1995a). Thermoreversible size selective swelling polymers as a means of purification an concentration of lupin seed proteins (Lupinus albus, ssp. Graecus). Food Hydrocolloids, 2, 103–109.

5. Alamanou, S., & Doxastakis, G. (1995b). Physico-chemical properties of Lupin seed proteins (Lupinus albus, ssp. Graecus). Lebensmi.-Wiss.u.-Technol., 28, 641–643.

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