Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile.
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| Title: | Lupin flour as a wheat substitute in conventional and sourdough breadmaking: impact on bread physicochemical properties and volatile profile. |
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| Authors: | Nigro, Gianfilippo1,2 (AUTHOR), Gasparre, Nicola1 (AUTHOR), Vurro, Francesca2 (AUTHOR), Pasqualone, Antonella2 (AUTHOR), Rosell, Cristina M.1,3 (AUTHOR) cristina.rosell@umanitoba.ca |
| Source: | European Food Research & Technology. Jun2025, Vol. 251 Issue 6, p1145-1156. 12p. |
| Database: | Hospitality & Tourism Complete |
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