Lupin composition and possible use in bakery - a review
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DOI: 10.17221/252/2009-cjfs
Abstract: Kohajdova Z., Karovicova J., Schmidt S. (2011): Lupin composition and possible use in bakery – a review. Czech J. Food Sci., 29: 203–211. Legume seeds are an abundant source of proteins and, among them, lupin… read more here.
Keywords: seed; use; composition possible; lupin ... See more keywords