Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total...

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Detalles Bibliográficos
Autores principales: Plustea, Loredana, Negrea, Monica, Cocan, Ileana, Radulov, Isidora, Tulcan, Camelia, Berbecea, Adina, Popescu, Iuliana, Obistioiu, Diana, Hotea, Ionela, Suster, Gabriel, Boeriu, Adriana Elena, Alexa, Ersilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9316204/
https://www.ncbi.nlm.nih.gov/pubmed/35885310
http://dx.doi.org/10.3390/foods11142067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9316204/
https://www.ncbi.nlm.nih.gov/pubmed/35885310
http://dx.doi.org/10.3390/foods11142067

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