Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)
- 1 September 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (5) , 1434-1435
- https://doi.org/10.1111/j.1365-2621.1987.tb14102.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Chemical Composition and Nutritional Quality of Sugar Cookies Containing Full‐Fat Sweet Lupine Flour (L. albus cv Multolupa)Journal of Food Science, 1986
- Safety evaluation of sweet lupine (Lupinus albus cv. Multolupa). II. Nine-month feeding and multigeneration study in ratsFood and Chemical Toxicology, 1984
- Texture of Yeast Breads Containing Soy Protein Isolates: Sensory and Objective EvaluationJournal of Food Science, 1982
- Partial Replacement of Wheat Flour with Yellow Field Pea Flour in White Pan BreadJournal of Food Science, 1982