Development and quality evaluation of high protein and high dietary fibre pasta using lupin flour
Pasta samples were prepared by substituting semolina with lupin flour at 0–50% levels. Analysis of the physical properties revealed that cooking loss was not affected by lupin flour incorporation. In dried pasta, the color coordinates L*, a* and b* demonstrated a corresponding increase with lupin fl...
| Main Authors: | , |
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| Format: | Journal Article |
| Published: |
Wiley-Blackwell
2012
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/18457 |
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