The influence of lupine flour on selected parameters of novel bakery products
The aim of the present study was to evaluate the effect of lupine flour on selected parameters of novel bakery products. Different proportions of lupine flour - from 25% to 100% - were added to the baked biscuits; wheat flour biscuits were prepared as the control sample. Increasing lupine content ha...
| Κύριοι συγγραφείς: | , , , , , , , , |
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| Μορφή: | Άρθρο |
| Γλώσσα: | English |
| Έκδοση: |
Czech Academy of Agricultural Sciences
2020-12-01
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| Σειρά: | Czech Journal of Food Sciences |
| Θέματα: | |
| Διαθέσιμο Online: | https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0004_the-influence-of-lupine-flour-on-selected-parameters-of-novel-bakery-products.php |