Physico‐chemical and sensory properties of chips produced using different lupin ( Lupinus albus L.) flour formulations and cooking methods

Authors :: Elfadil E. Babiker
Duygu İpek
Nurhan Uslu
Kashif Ghafoor
Omer N. Alsawmahi
Mehmet Musa Özcan
Fahad Al Juhaimi
Isam A. Mohamed Ahmed
Source :: International Journal of Food Science & Technology. 56:2780-2788
Publication Year :: 2020
Publisher :: Wiley, 2020.

Subjects :: chemistry.chemical_compound
Lupinus
chemistry
biology
p-Anisidine
Acrylamide
Cooking methods
Lupin flour
Food science
biology.organism_classification
Industrial and Manufacturing Engineering
Food Science

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