Baking Studies and Nutritional Value of Bread Supplemented with Full-Fat Sweet Lupine Flour (L. albus cv Multolupa)
- 1 January 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (1) , 14-16
- https://doi.org/10.1111/j.1365-2621.1984.tb13657.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- COMPARISON OF THE BAKING PROPERTIES OF SEVERAL OILSEED FLOURSJournal of Food Science, 1972
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955