Study of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread
Author:
Affiliation:
1. Universidad San Francisco de Quito – USFQ, Colegio de Ciencias e Ingenierías “El Politécnico” Quito Ecuador
2. Federal University of Jequitinhonha and Mucuri Valleys, Instituto de Ciência e Tecnologia ‐ Engenharia de Alimentos Diamantina Brazil
Funder
Universidad San Francisco de Quito
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17027
Reference25 articles.
1. Utilization of spent brewer’s yeast Saccharomyces cerevisiae for the production of yeast enzymatic hydrolysate
2. Pulses for bread fortification: A necessity or a choice?
3. Lupinus mutabilis: Composition, Uses, Toxicology, and Debittering
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1. Exploring the Use of Purple Corn Cob Flour as a New Fiber Source in Pan Bread Improved by Commercial Hemicellulases;Recent Progress in Nutrition;2024-09-05
2. Formulation of pasta enriched with protein‐rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach;Journal of Food Science;2023-09-07
3. Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours;Molecules;2023-03-30
4. Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review;Foods;2023-03-14
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