The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads

LWT

Volumn 60, Issue 1, 2015, Pages 435-443

  Villarino, C B J ^a,b   Jayasena, V ^a   Coorey, R ^a   Chakrabarti Bell, S ^c   Johnson, S K ^a  

^a CURTIN UNIVERSITY   (Australia)

^b UNIVERSITY OF THE PHILIPPINES   (Philippines)

^c CSIRO   (Australia)

Author keywords

Bread; Flour; Lupin; Particle size; Wheat

Indexed keywords

FOOD PRODUCTS; MOISTURE; PARTICLE SIZE ANALYSIS; TEXTURES;

BREAD; FLOUR; INSTRUMENTAL TEXTURE; LUPIN; PHYSICAL CHARACTERISTICS; TEXTURE CHARACTERISTICS; TEXTURE PROPERTIES; WHEAT;

PARTICLE SIZE;

TRITICUM AESTIVUM;

EID: 84921986353     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.028     Document Type: Article

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