Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage
Author:
Affiliation:
1. School of Agriculture and Food The University of Melbourne 3010 Parkville Vic. Australia
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14088
Reference43 articles.
1. Functional properties of dietary fibre prepared from defatted rice bran
2. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients
3. Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men
4. Characterisation of odour-active compounds in lupin flour
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