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

Published 2010 View Full Article

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Title
Dough rheology and baking performance of wheat flour–lupin protein isolate blends
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 43, Issue 4, Pages 1009-1016
Publisher
Elsevier BV
Online
2010-01-26
DOI
10.1016/j.foodres.2010.01.010

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