✦ LIBER ✦

Bread quality and nutritional value of ‘Marraqueta’ and ‘Hallulla’ supplemented with full-fat sweet lupin flour (Lupinus albus cv. Multolupa)

✍ Scribed by D. BALLESTER; X. CASTRO; P. CERDA; E. GARCIA; E. YANEZ

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Baking Studies and Nutritional Value of

✍ D. BALLESTER; I. ZACARÍAS; E. GARCÍA; E. YÁÑEZ 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 602 KB

Chemical Composition and Nutritional Qua

✍ D. BALLESTER; P. CARREÑO; X. URRUTIA; E. YANEZ 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 245 KB