Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins
Summary: Germinated Australian sweet lupin (ASL) flour (after germination for 7 days) was incorporated into muffin formulation at 0%, 2%, 4%, 6% and 8% of dried muffin weight. The effect on the physical characteristics of muffins including height, diameter, colour and texture (hardness, cohesiveness...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
Blackwell Publishing Ltd
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/23503 |