Production of high protein quality noodles using wheat flour fortified with different protein products from lupine

Annals of Agricultural Sciences

Volumn 57, Issue 2, 2012, Pages 105-112

  Mahmoud, Eman A M ^a   Nassef, Shereen L ^a   Basuny, Amany M M ^a  

^a KING FAISAL UNIVERSITY   (Saudi Arabia)

Author keywords

Cooking quality; Lupine; Noodle; Nutritional; Sensory evaluation

Indexed keywords

EID: 84897804910     PISSN: 05701783     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aoas.2012.08.003     Document Type: Article

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