Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread
Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutritional value of wheat bread. Bread with non-ferme...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/13/7840 |