Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
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Title
Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders
Authors
Keywords
Fermentation, Soy powder, Lupin powder, Wheat flour, Cake
Journal
International Journal of Gastronomy and Food Science
Volume -, Issue -, Pages 100429
Publisher
Elsevier BV
Online
2021-09-16
DOI
10.1016/j.ijgfs.2021.100429
References
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