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dc.contributor.authorJayasena, Vijay
dc.contributor.authorNasar-Abbas, Syed
dc.date.accessioned2017-01-30T15:18:29Z
dc.date.available2017-01-30T15:18:29Z
dc.date.created2012-03-11T20:00:46Z
dc.date.issued2011
dc.date.submitted2012-10-29
dc.identifier.citationJayasena, Vijay and Nasar-Abbas, Syed. 2011. Effect of lupin flour incorporation on the physical and sensory quality of pasta. Agribusiness Crop Updates.
dc.identifier.urihttp://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.publisherDepartment of Agriculture and the Grains Research & Development Corporation
dc.subjectsensory evaluation
dc.subjectphysicochemical
dc.subjectLupin
dc.subjectpasta quality
dc.titleEffect of lupin flour incorporation on the physical and sensory quality of pasta
dc.typeJournal Article
dcterms.dateSubmitted2012-03-12
dcterms.source.volumex
dcterms.source.startPage229
dcterms.source.endPage231
dcterms.source.issn1445-0593
dcterms.source.titleAgribusiness Crop Updates
curtin.digitool.pid173444
curtin.pubStatusPublished
curtin.departmentNutrition, Dietetics, Food Science & Environmental Health
curtin.identifier.scriptidPUB-HEA-SPH-SMA-66475
curtin.accessStatusFulltext not available


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