Effect of lupin flour incorporation on the physical characteristics of dough and biscuits-Reference-Cited by-同舟云学术

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Effect of lupin flour incorporation on the physical characteristics of dough and biscuits

Published:2011-07-24 Issue:3 Volume:3 Page:140-147
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:

Author:

Jayasena V.,Nasar-Abbas S.M.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Reference35 articles.

1. Global food market trends;Anonymous.;Food Australia,2010

2. Texture profile analysis;Bourne;Food Technology,1978

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