Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins

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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...

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Bibliographic Details
Main Authors:	Rumiyati, R., James, A., Jayasena, Vijay
Format:	Journal Article
Published:	Blackwell Publishing Ltd 2015
Online Access:	http://hdl.handle.net/20.500.11937/23503

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