Technological and chemical characteristics of breads made with lupin sprouts

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

(2013) Massimo Blandino et al.   FOOD CHEMISTRY

Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour

(2013) Doo-Jee Shin et al.   FOOD CHEMISTRY

Dietary fibre sources in frozen part-baked bread: Influence on technological quality

(2013) Eveline Lopes Almeida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

(2012) Adamantini Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes

(2012) Vanesa Benítez et al.   FOOD RESEARCH INTERNATIONAL

Development of a real-time PCR method for the simultaneous detection of soya and lupin mitochondrial DNA as markers for the presence of allergens in processed food

(2011) Antonio M. Gomez Galan et al.   FOOD CHEMISTRY

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

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

Increasing the folate content in Egyptian baladi bread using germinated wheat flour

(2010) Mohammed Hefni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A real-time PCR method for the detection and quantification of lupin flour in wheat flour-based matrices

(2009) A. Scarafoni et al.   FOOD CHEMISTRY

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

(2009) Cristina Martínez-Villaluenga et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Effect of germination on the protein fraction composition of different lupin seeds

(2007) Piotr Gulewicz et al.   FOOD CHEMISTRY

Application of two-dimensional electrophoresis to industrial process analysis of proteins in lupin-based pasta

(2007) Jessica Capraro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY