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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

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