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

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2011
Type
Journal Article

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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.

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
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Nutrition, Dietetics, Food Science & Environmental Health
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