Development and quality evaluation of high-protein and high-dietary-fiber pasta using lupin flour

Journal of Texture Studies

Volumn 43, Issue 2, 2012, Pages 153-163

  Jayasena, Vijay ^a,b   Nasar Abbas, Syed M ^a,b  

^a CURTIN UNIVERSITY   (Australia)

^b Centre for Food and Genomic Medicine   (Australia)

Author keywords

Color; Dietary fiber; Lupin; Pasta; Physical characteristics; Protein; Sensory properties; Texture

Indexed keywords

DIETARY FIBERS; LUPIN; PASTA; PHYSICAL CHARACTERISTICS; SENSORY PROPERTIES;

COLOR; PROTEINS; TEXTURES;

QUALITY CONTROL;

SEMOLINA;

EID: 84859432500     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00326.x     Document Type: Article

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