EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES

Published 2010 View Full Article

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Title
EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES
Authors
Keywords
-
Journal
JOURNAL OF FOOD QUALITY
Volume 33, Issue 6, Pages 709-727
Publisher
Wiley
Online
2010-12-08
DOI
10.1111/j.1745-4557.2010.00353.x

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