Development and Characterization of Wheat Bread with Lupin Flour
The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find th...
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
2015
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.19/2941 |
| Country: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/2941 |