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

dc.contributor.author	Jayasena, Vijay
dc.contributor.author	Nasar-Abbas, Syed
dc.date.accessioned	2017-01-30T15:18:29Z
dc.date.available	2017-01-30T15:18:29Z
dc.date.created	2012-03-11T20:00:46Z
dc.date.issued	2011
dc.identifier.citation	Jayasena, Vijay and Nasar-Abbas, Syed. 2011. Effect of lupin flour incorporation on the physical and sensory quality of pasta. Agribusiness Crop Updates.
dc.identifier.uri	http://hdl.handle.net/20.500.11937/45094
dc.description.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.
dc.publisher	Department of Agriculture and the Grains Research & Development Corporation
dc.subject	sensory evaluation
dc.subject	physicochemical
dc.subject	Lupin
dc.subject	pasta quality
dc.title	Effect of lupin flour incorporation on the physical and sensory quality of pasta
dc.type	Journal Article
dcterms.source.volume	x
dcterms.source.startPage	229
dcterms.source.endPage	231
dcterms.source.issn	1445-0593
dcterms.source.title	Agribusiness Crop Updates
curtin.department	Nutrition, Dietetics, Food Science & Environmental Health
curtin.accessStatus	Fulltext not available