EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES-Reference-Cited by-同舟云学术

EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES

Published:2010-12 Issue:6 Volume:33 Page:709-727
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

JAYASENA VIJAY,LEUNG PEGGY P.Y.,NASAR-ABBAS SYED M.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00353.x/fullpdf

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4. Incorporation of corn gluten meal and soy into various cereal-based foods and resulting product functional, sensory, and protein quality;BUCK;Cereal Chem.,1987

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