Effect of lupine flour on the quality and oligosaccharides of pasta and crisps

Nahrung - Food

Volumn 41, Issue 4, 1997, Pages 219-223

  Lampart Szczapa, E ^a   Obuchowski, W ^b   Czaczyk, K ^c   Pastuszewska, B ^d   Buraczewska, L ^d  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b Institute of Plant Origin Food Technology   (Poland)

^c Dept Biotech and Food Microbiol ^*

^d POLISH ACADEMY OF SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041339584     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19970410407     Document Type: Article

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