Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine ( Lupinus albus L.) flour formulations-Reference-Cited by-同舟云学术

Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine ( Lupinus albus L.) flour formulations

Published:2020-12-28 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Çoban Duygu İpek¹,Babiker ElFadil E.²^ORCID,Al Juhaimi Fahad²^ORCID,Uslu Nurhan¹^ORCID,Özcan Mehmet Musa¹^ORCID,Ghafoor Kashif²^ORCID,Mohamed Ahmed Isam A.¹^ORCID,Almusallam Ibrahim A.¹

Affiliation:

1. Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey

2. Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15161

Reference36 articles.

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4. Canning of “humitas” prepared with opaque‐2 corn, supplemented with sweet lupine (Lupinus albus var. multolupa). Nutritional and quality changes;Camacho L.;Archivos Latinoamericanos De Nutrición,1989

5. Determination of fatty acid composition and total trans fatty acids in cereal‐based Turkish foods;Dağlıoğlu O.;Turkish Journal of Chemistry,2002

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