The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

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The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume and textural quality, the extent of which is influenced by ASL variety. The pres...

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Bibliographic Details
Main Authors:	Villarino, C., Jayasena, Vijay, Coorey, R., Chakrabarti-Bell, S., Foley, R., Fanning, K., Johnson, S.
Format:	Journal Article
Published:	Elsevier Ltd 2014
Online Access:	http://hdl.handle.net/20.500.11937/34949

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