Effect of lupin flour incorporation on the physical and sensory quality of pasta

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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.

Bibliographic Details
Main Authors:	Jayasena, Vijay, Nasar-Abbas, Syed
Format:	Journal Article
Published:	Department of Agriculture and the Grains Research & Development Corporation 2011
Subjects:	sensory evaluation physicochemical Lupin pasta quality
Online Access:	http://hdl.handle.net/20.500.11937/45094

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