Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles

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Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles

Instant noodles are usually made from wheat flour which is low in protein and dietary fiber contents. To improve the nutritional quality of instant noodles, samples were prepared by incorporating lupin flour, which is high in protein and dietary fiber contents, at 10, 20, 30, 40 and 50% levels. Two...

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Bibliographic Details
Main Authors:	Jayasena, Vijay, Leung, P., Nasar-Abbas, Syed
Format:	Journal Article
Published:	Wiley-Blackwell Publishing, Inc. 2010
Online Access:	http://hdl.handle.net/20.500.11937/8747

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