Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features

Article

Abstract: In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLF

Palabras claves:

bread, Debittering, Fermentation, Lupin, nutrition, Quality

Autores:

Cristina M. Rosell, Milene F. Diaz-Basantes, Paúl Cueva, Villacréz E.

Fuentes:

scopus