Study of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread

Article

Abstract: Changes in nutritional and quality characteristics of bread with lupin flour (LF; 0%–20% w/w), yeast

Palabras claves:

Autores:

Bonilla S., Calderón A., Danny Navarrete, Gabriela Vernaza, Schmiele M.

Fuentes:

scopus