Chemical, biological and sensory evaluation of pasta products supplemented with α-galactoside-free lupin flours

Journal of the Science of Food and Agriculture

Volumn 87, Issue 1, 2007, Pages 74-81

  Torres, Alexia ^a   Frias, Juana ^a   Granito, Marisela ^b   Guerra, Marisa ^b   Vidal Valverde, Concepción ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

Author keywords

galactoside free lupin flours; Fortified pasta; Lupin; Protein digestibility; Protein efficiency ratio; Sensory evaluation

Indexed keywords

LUPINUS ANGUSTIFOLIUS; SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33846046964     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2673     Document Type: Article

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