The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

Food Research International

Volumn 76, Issue P1, 2015, Pages 58-65

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

^a CURTIN UNIVERSITY   (Australia)

^b UNIVERSITY OF THE PHILIPPINES   (Philippines)

^c CSIRO   (Australia)

^d DEPARTMENT OF AGRICULTURE AND FISHERIES   (Australia)

Author keywords

Bread; Lupin; Protein quality; Wheat; Conglutin

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; CARBOHYDRATES; PROTEINS;

ANTIOXIDANT CAPACITY; BIOACTIVE PEPTIDES; BREAD; LUPIN; LUPINUS ANGUSTIFOLIUS; PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORES; PROTEIN QUALITY; WHEAT;

FOOD PRODUCTS;

LUPINUS ANGUSTIFOLIUS; TRITICUM AESTIVUM;

EID: 84938739680     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.046     Document Type: Article

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