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 |
| _version_ | 1848757187399122944 |
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| author | Jayasena, Vijay Nasar-Abbas, Syed |
| author_facet | Jayasena, Vijay Nasar-Abbas, Syed |
| author_sort | Jayasena, Vijay |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T09:24:06Z |
| format | Journal Article |
| id | curtin-20.500.11937-45094 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T09:24:06Z |
| publishDate | 2011 |
| publisher | Department of Agriculture and the Grains Research & Development Corporation |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-450942017-03-08T13:18:32Z Effect of lupin flour incorporation on the physical and sensory quality of pasta Jayasena, Vijay Nasar-Abbas, Syed sensory evaluation physicochemical Lupin pasta quality 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. 2011 Journal Article http://hdl.handle.net/20.500.11937/45094 Department of Agriculture and the Grains Research & Development Corporation restricted |
| spellingShingle | sensory evaluation physicochemical Lupin pasta quality Jayasena, Vijay Nasar-Abbas, Syed Effect of lupin flour incorporation on the physical and sensory quality of pasta |
| title | Effect of lupin flour incorporation on the physical and sensory quality of pasta |
| title_full | Effect of lupin flour incorporation on the physical and sensory quality of pasta |
| title_fullStr | Effect of lupin flour incorporation on the physical and sensory quality of pasta |
| title_full_unstemmed | Effect of lupin flour incorporation on the physical and sensory quality of pasta |
| title_short | Effect of lupin flour incorporation on the physical and sensory quality of pasta |
| title_sort | effect of lupin flour incorporation on the physical and sensory quality of pasta |
| topic | sensory evaluation physicochemical Lupin pasta quality |
| url | http://hdl.handle.net/20.500.11937/45094 |