NUTRITIVE-VALUE OF WHEAT-FLOUR SUPPLEMENTED WITH SWEET LUPINE (L ALBUS VAN MULTOLUPA)

被引：0

作者：

BALLESTER, D ^{[1
]}

YANEZ, E ^{[1
]}

机构：

[1] UNIV CHILE,INTA,SANTIAGO 11,CHILE

来源：

PEDIATRIC RESEARCH | 1981年 / 15卷 / 02期

关键词：

D O I：

10.1203/00006450-198102000-00126

中图分类号：

R72 [儿科学];

学科分类号：

100202 ;

摘要：

引用

页码：194 / 194

页数：1

共 26 条

[1] NUTRITIVE-VALUE OF SPROUTED WHEAT-FLOUR
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[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (03) : 719 - 720
[2] FORMULATION AND NUTRITIVE-VALUE OF 2 PROTEIN MIXTURES BASED ON SWEET LUPINE (LUPINUS-ALBUS, VAR MULTOLUPA)
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[3] THE NUTRITIVE-VALUE AND ORGANOLEPTIC EVALUATION OF WHEAT-FLOUR BREADS SUPPLEMENTED WITH PIGEON PEA FLOUR
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[J]. FEDERATION PROCEEDINGS, 1984, 43 (03) : 475 - 475
[4] NUTRITIVE-VALUE AND ACCEPTABILITY OF WHEAT-FLOUR BREAD SUPPLEMENTED WITH CHICKPEA AND TRITICALE FLOURS
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[J]. FASEB JOURNAL, 1993, 7 (04): : A582 - A582
[5] BAKING STUDIES AND NUTRITIONAL-VALUE OF BREAD SUPPLEMENTED WITH FULL-FAT SWEET LUPINE FLOUR (L-ALBUS CV MULTOLUPA)
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YANEZ, E
[J]. JOURNAL OF FOOD SCIENCE, 1984, 49 (01) : 14 - &
[6] THE INFLUENCE OF EXTRACTION RATE ON THE NUTRITIVE-VALUE OF WHEAT-FLOUR
PEDERSEN, B
EGGUM, BO
[J]. ZEITSCHRIFT FUR TIERPHYSIOLOGIE TIERERNAHRUNG UND FUTTERMITTELKUNDE-JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION, 1982, 47 (05): : 236 - 236
[7] NUTRITIVE-VALUE AND SENSORY PROPERTIES OF RICE AND WHEAT-FLOUR COOKIES
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[J]. CEREAL FOODS WORLD, 1977, 22 (09) : 457 - 458
[8] SENSORY QUALITY AND ACCEPTABILITY OF HALLULLA AND MARRAQUETA BREADS SUPPLEMENTED WITH SWEET LUPINE FLOUR (LUPINUS-ALBUS, CV MULTOLUPA)
DEPENNA, W
CASTRO, X
CERDA, P
BALLESTER, D
[J]. REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (01): : 127 - 134
[9] SENSORY EVALUATION AND ACCEPTABILITY OF COOKIES ENRICHED WITH SWEET LUPINE FLOUR (LUPINUS-ALBUS CV MULTOLUPA)
DEPENNA, EW
CARRENO, P
URRUTIA, X
LOPEZ, L
BALLESTER, D
[J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (05) : 1434 - 1435
[10] NUTRITIVE-VALUE OF SWEET LUPIN SEED (LUPINUS-ALBUS L) FOR LAYING HENS
LARBIER, M
[J]. ARCHIV FUR GEFLUGELKUNDE, 1980, 44 (05): : 224 - 228

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