Effect of lupin flour incorporation on the physical and sensory properties of muffins
Objectives: To improve the nutritional value of muffins incorporation of protein and dietary fibre rich lupin flour was investigated. Methods: Muffins were prepared by replacing wheat flour with lupin flour at 10 to 50% levels. The sample were store at refrigerated temperature (5 ± 1°C) for 7 days...
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| Format: | Journal Article |
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Wiley-Blackwell
2012
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| Online Access: | http://hdl.handle.net/20.500.11937/34766 |