Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls
Lupin represents a high-protein and high-fibre non-traditional raw material that can improve the nutritional value of baked goods. This study investigated the effect of the incorporation of lupin flour on the rheological characteristics of wheat dough as well as qualitative characteristics, sensory...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2025-01-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Impact-of-Lupin-Inclusion-on-the-Rheological-and-Qualitative-Characteristics-and,199852,0,2.html |
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