Chemical Composition and Nutritional Quality of Sugar Cookies Containing Full‐Fat Sweet Lupine Flour (L. albus cv Multolupa)
- 1 May 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (3) , 645-646
- https://doi.org/10.1111/j.1365-2621.1986.tb13900.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- EVALUATION OF PROTEIN IN FOODS: 1. A METHOD FOR THE DETERMINATION OF PROTEIN EFFICIENCY RATIOSCanadian Journal of Biochemistry and Physiology, 1959
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955