Effect of Roasting on the Chemical Composition and Protein Quality of Lupin Seeds (Lupinus albus cv Multolupa)

Journal of Food Science

Volumn 51, Issue 5, 1986, Pages 1235-1238

  YÁÑEZ, ENRIQUE ^a   LOBOS, P ^a   DIAZ G ^a   BALLESTER, D ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

LUPINUS ALBUS;

EID: 24544451278     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1986.tb13093.x     Document Type: Article

References (27)

1. Effect of processing temperature and L‐lysine supplementation on utilization of sunflower meal by the growing rat
2. Effects of heat processing on the nutritional value of groundnut products. I. Protein quality of groundnut cotyledons for rats
3. Chemical composition, nutritive value and toxicological evaluation of two species of sweet lupine (Lupinus albus and Lupinus luteus)
4. Baking studies and nutritional value of bread supplemented with full‐fat sweet lupine flour (L. albus cv Multolupa)
5. The estimation of the available lysine in animal-protein foods.
6. Fish products as protein supplements. Br
7. Evaluation of protein efficiency ratios. Can
8. Multiple range and multiple F tests
9. Effect of home processing on the protein quality of selected legumes
10. Soy protein products and their production
11. Functional properties of lupin protein isolates (Lupinus albus cv Multolupa)
12. Nutritional quality of several proteins as affected by heating in the presence of carbohydrates
13. A steam distillation apparatus suitable for micro-Kjeldahl analysis.
14. Effect of composition and processing on the nutritive value of some leguminous seeds
15. Le lupin (Lupinus albus) comme source de proteins pour ľalimentation humaine I. Etude preliminaire
16. Effects of mild alkali treatment or dry roasting of cowpeas (Vigna sinensis) on protein quality
17. Wheat and oat fortification with sweet lupin flour (Lupinus albus cv Multolupa)