Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges
出版年份 2015 全文链接
标题
Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 56, Issue 5, Pages 835-857
出版商
Informa UK Limited
发表日期
2015-02-13
DOI
10.1080/10408398.2013.814044
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