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Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features

Elena Villacrés, Paúl Cueva, Milene Díaz, Cristina M. Rosell

2020Plant Foods for Human Nutrition24 citationsDOI

Topics & Concepts

Food scienceWheat breadWheat flourBread makingFermentationWhole wheatChemistryTasteBotanical Research and ChemistryPlant and fungal interactionsFood composition and properties
Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features | Litcius