Lupin (<i>Lupinus</i> 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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主要な著者:	Loredana Plustea, Monica Negrea, Ileana Cocan, Isidora Radulov, Camelia Tulcan, Adina Berbecea, Iuliana Popescu, Diana Obistioiu, Ionela Hotea, Gabriel Suster, Adriana Elena Boeriu, Ersilia Alexa
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2022-07-01
シリーズ:	Foods
主題:	lupin flour wheat–lupin bread sensory score antioxidant activity fatty acids flavonoids
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/14/2067
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