Effect of lupin flour incorporation on the physical and sensory properties of muffins

Quality Assurance and Safety of Crops and Foods

Volumn 4, Issue 1, 2012, Pages 41-49

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

^a CURTIN UNIVERSITY   (Australia)

^b Centre for Food and Genomic Medicine   (Australia)

Author keywords

Cake; Lupin; Muffins; Physical characteristics; Sensory properties

Indexed keywords

NUTRITION; SENSORY ANALYSIS; SENSORY PERCEPTION;

CAKE; DIETARY FIBRE; FIBERS CONTENT; LUPIN; MUFFIN; NUTRITIONAL VALUE; PHYSICAL CHARACTERISTICS; PROTEIN FIBERS; SENSORY PROPERTIES; WHEAT FLOURS;

PROTEINS;

EID: 84867342621     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.1111/j.1757-837X.2011.00122.x     Document Type: Article

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