Effect of lupin flour substitution on the quality and sensory acceptability of instant noodles

Journal of Food Quality

Volumn 33, Issue 6, 2010, Pages 709-727

  Jayasena, Vijay ^a,b   Leung, Peggy P Y ^a   Nasar Abbas, Syed M ^a,b  

^a CURTIN UNIVERSITY   (Australia)

^b Centre for Food and Genomic Medicine   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACIDS; CONTROL SAMPLES; DIETARY FIBERS; MINERAL CONTENT; NUTRITIONAL QUALITIES; NUTRITIONAL VALUE; OVERALL ACCEPTABILITY; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; TEXTURAL PROPERTIES; WHEAT FLOURS;

KETONES; ORGANIC ACIDS; PROTEINS;

COLOR;

TRITICUM AESTIVUM;

EID: 78650069541     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00353.x     Document Type: Article

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