Effect of lupin flour incorporation on the physical and sensory properties of muffins

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Effect of lupin flour incorporation on the physical and sensory properties of muffins

Objectives: To improve the nutritional value of muffins incorporation of protein and dietary fibre rich lupin flour was investigated. Methods: Muffins were prepared by replacing wheat flour with lupin flour at 10 to 50% levels. The sample were store at refrigerated temperature (5 ± 1°C) for 7 days...

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Bibliographic Details
Main Authors:	Nasar-Abbas, Syed, Jayasena, Vijay
Format:	Journal Article
Published:	Wiley-Blackwell 2012
Subjects:	physical characteristics cake Muffins sensory properties lupin
Online Access:	http://hdl.handle.net/20.500.11937/34766

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