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    Effect of lupin flour incorporation on the physical and sensory quality of pasta

    Access Status
    Fulltext not available
    Authors
    Jayasena, Vijay
    Nasar-Abbas, Syed
    Date
    2011
    Type
    Journal Article
    
    Metadata
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    Citation
    Jayasena, Vijay and Nasar-Abbas, Syed. 2011. Effect of lupin flour incorporation on the physical and sensory quality of pasta. Agribusiness Crop Updates.
    Source Title
    Agribusiness Crop Updates
    ISSN
    1445-0593
    School
    Nutrition, Dietetics, Food Science & Environmental Health
    URI
    http://hdl.handle.net/20.500.11937/45094
    Collection
    • Curtin Research Publications
    Abstract

    Key Message: Nutritional value of pasta in terms of protein and dietary fibre contents can be significantly increased by incorporating 20% lupin flour without deteriorating its physical and sensory properties.

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