Maximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour

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Maximising the nutritional and sensory quality of Lupin bread made using Western Australian bakers flour

Australian sweet lupin (ASL) addition to bread has potential to increase its nutritional quality. ASL variety significantly affected ASL-wheat bread quality, related to varietal differences in composition and flour particle size. Factorial analysis identified the most significant process parameters...

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Bibliographic Details
Main Author:	Villarino, Casiana Blanca Jucar
Format:	Thesis
Language:	English
Published:	Curtin University 2014
Online Access:	http://hdl.handle.net/20.500.11937/1393

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