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Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features |
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| Authors: | Villacrés Elena Cueva Paúl Díaz Milene Rosell Cristina M |
| Institution: | 1.Instituto Nacional de Investigaciones Agropecuarias, INIAP, Quito, Ecuador ;2.Facultad de Ciencias Químicas, Universidad Central del Ecuador, Quito, Ecuador ;3.Instituto de Agroquímica y Tecnología de Alimentos. IATA, CSIC, Valencia, Espa?a ; |
| Abstract: | Plant Foods for Human Nutrition - In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLF) and solid state fermented (FLF) was evaluated in lupin-wheat... |
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