Effect of lupin flour incorporation on the physical and sensory quality of pasta
Key Message: Nutritional value of pasta in terms of protein and dietary fibre contents can be significantly increased by incorporating 20% lupin flour without deteriorating its physical and sensory properties.
| Main Authors: | , |
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| Format: | Journal Article |
| Published: |
Department of Agriculture and the Grains Research & Development Corporation
2011
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| Online Access: | http://hdl.handle.net/20.500.11937/45094 |