White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of diff...

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Detalles Bibliográficos
Autores principales: Guardianelli, Luciano M., Carbas, Bruna, Brites, Carla, Puppo, María C., Salinas, María V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137421/
https://www.ncbi.nlm.nih.gov/pubmed/37107440
http://dx.doi.org/10.3390/foods12081645

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137421/
https://www.ncbi.nlm.nih.gov/pubmed/37107440
http://dx.doi.org/10.3390/foods12081645

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