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Effects of oligosaccharide removing procedure on the protein profiles of lupin seeds

✍ Scribed by Cristina Martínez-Villaluenga; Elena Sironi; Concepción Vidal-Valverde; Marcello Duranti

Book ID
105899329
Publisher
Springer
Year
2006
Tongue
English
Weight
285 KB
Volume
223
Category
Article
ISSN
0044-3026

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Effect of lupine flour on the quality an
Effect of lupine flour on the quality and oligosaccharides of pasta and crisps
✍ Lampart-Szczapa, E. ;Obuchowski, W. ;Czaczyk, K. ;Pastuszewska, B. ;Buraczewska, 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 480 KB 👁 1 views

In this study the nutritional value and customer acceptance of pasta and crisps produced with addition of 5, 10 and 15% of lupine flours (L. luteus, L. albus, L. angustifolius) were evaluated. Pasta and crisps were tested on the basis of organoleptic and physicochemical analysis. The contents of ol