The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads

标题
The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads
作者
关键词
Lupin, Wheat, Flour, Bread, Particle size
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 1, Pages 435-443
出版商
Elsevier BV
发表日期
2014-09-03
DOI
10.1016/j.lwt.2014.08.028

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