The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality
The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume and textural quality, the extent of which is influenced by ASL variety. The pres...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier Ltd
2014
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| Online Access: | http://hdl.handle.net/20.500.11937/34949 |