Lupin flour addition to wheat flour doughs and effect on rheological properties

Food Chemistry

Volumn 66, Issue 1, 1999, Pages 67-73

  Dervas, G ^a   Doxastakis, G ^a   Hadjisavva Zinoviadi, S ^b   Triantafillakos, N ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BREAD; CONTROLLED STUDY; DIET SUPPLEMENTATION; FLOUR; FLOW KINETICS; FOOD PROCESSING; NONHUMAN; WHEAT;

LUPINUS ALBUS; TRITICUM AESTIVUM;

EID: 0032892340     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00234-9     Document Type: Article

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