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2. Fortification of spaghetti with edible legumes. I. Physicochemical, antinutritional, amino acid, and mineral composition;Bahnassey;Cereal Chem,1986
3. Four years of experimental research on lupins;Postglione,1983
4. Safety evaluation of sweet lupin (Lupinus albus cv multolupa). II. Nine-month feeding and multigeneration study in rats;Ballester;Food Chem Toxicol,1984
5. Baking studies and nutritional value of bread supplemented with full-fat sweet lupin flour (Lupinus albus cv multolupa);Ballester;J Food Sci,1984