Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour

LWT

Volumn 96, Issue , 2018, Pages 205-214

  Kaczmarska, Kornelia, T ^a,b   Chandra Hioe, Maria V ^a   Frank, Damian ^b   Arcot, Jayashree ^a  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

^b CSIRO   (Australia)

Author keywords

Aroma; Germination; Lupin; Olfactometry; Soybean

Indexed keywords

AMINO ACIDS; CULTIVATION; FATTY ACIDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS;

AROMA; GERMINATION; LUPIN; OLFACTOMETRY; SOYBEAN;

NITROGEN FIXATION;

EID: 85047245582     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.05.034     Document Type: Article

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