Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products

Nahrung - Food

Volumn 45, Issue 4, 2001, Pages 241-245

  Mubarak, A E ^a  

^a MENOUFIA UNIVERSITY   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

LUPINUS ALBUS; TRITICUM AESTIVUM;

ARTICLE; BREAD; CHEMISTRY; DIET SUPPLEMENTATION; FLOUR; FOOD HANDLING; HUMAN; METHODOLOGY; NUTRITIONAL VALUE; PLANT SEED; PROTEIN INTAKE; STANDARD; TASTE; WHEAT;

BREAD; DIETARY PROTEINS; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; NUTRITIVE VALUE; SEEDS; TASTE; TRITICUM;

EID: 0042868837     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20010801)45:4<241::AID-FOOD241>3.0.CO;2-Z     Document Type: Article

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