Effect of lupin flour incorporation on the physical characteristics of dough and biscuits
Introduction: The incorporation of protein and dietary fibre rich lupin flour to biscuits has the potential to improve the nutritional value however it may adversely affect the physical and sensory properties. Objectives: To study the effect of lupin flour incorporation on the physical characteristi...
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| Format: | Journal Article |
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Wiley-Blackwell Publishers
2011
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| Online Access: | http://hdl.handle.net/20.500.11937/26357 |