The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics

Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

(2012) Sheweta Barak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dough rheology and baking performance of wheat flour–lupin protein isolate blends

(2010) A. Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial

(2010) R Belski et al.   INTERNATIONAL JOURNAL OF OBESITY

Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients

(2010) F. Cabrera-Chávez et al.   JOURNAL OF CEREAL SCIENCE

Effects of lupin kernel flour–enriched bread on blood pressure: a controlled intervention study

(2009) Ya P Lee et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effective detoxification and decoloration ofLupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance

(2008) Norma Güémes-Vera et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE