Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full-fat sweet lupin flour (Lupinus albus cv. Multolupa)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb00573.x/fullpdf
Reference23 articles.
1. Safety evaluation of sweet lupine (Lupinus albus cv. Mul-tolupa). II. Nine-month feeding and multigeneration in rats;Ballester;Food Chemistry and Toxicology,1984a
2. Chemical composition and nutritional quality of sugar cookies containing full-fat sweet lupine flour (L. albus cv. Multolupa;Ballester;Journal of Food Science,1986
3. Baking studies and nutritional value of bread supplemented with full-fat sweet lupine flour (L. albus cv. Multolupa);Ballester;Journal of Food Science,1984b
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