BAKING STUDIES AND NUTRITIONAL-VALUE OF BREAD SUPPLEMENTED WITH FULL-FAT SWEET LUPINE FLOUR (L-ALBUS CV MULTOLUPA)

被引：25

作者：

BALLESTER, D ^{[1
]}

ZACARIAS, I ^{[1
]}

GARCIA, E ^{[1
]}

YANEZ, E ^{[1
]}

机构：

[1] UNIV SANTIAGO DE CHILE,FARINOL LAB,SANTIAGO,CHILE

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13657.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：14 / &

共 7 条

[1] BREAD QUALITY AND NUTRITIONAL-VALUE OF MARRAQUETA AND HALLULLA SUPPLEMENTED WITH FULL-FAT SWEET LUPIN FLOUR (LUPINUS-ALBUS CV MULTOLUPA)
BALLESTER, D
CASTRO, X
CERDA, P
GARCIA, E
YANEZ, E
[J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1988, 23 (03): : 225 - 231
[2] CHEMICAL-COMPOSITION AND NUTRITIONAL QUALITY OF SUGAR COOKIES CONTAINING FULL-FAT SWEET LUPINE FLOUR (L-ALBUS CV MULTOLUPA)
BALLESTER, D
CARRENO, P
URRUTIA, X
YANEZ, E
[J]. JOURNAL OF FOOD SCIENCE, 1986, 51 (03) : 645 - &
[3] NUTRITIVE-VALUE OF WHEAT-FLOUR SUPPLEMENTED WITH SWEET LUPINE (L ALBUS VAN MULTOLUPA)
BALLESTER, D
YANEZ, E
[J]. PEDIATRIC RESEARCH, 1981, 15 (02) : 194 - 194
[4] 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
[5] EFFECT OF ADDITION OF FULL FAT SWEET LUPINE FLOUR ON RHEOLOGICAL PROPERTIES OF DOUGH AND BAKING QUALITY OF BREAD
CAMPOS, JE
ELDASH, AA
[J]. CEREAL CHEMISTRY, 1978, 55 (05) : 619 - 627
[6] IMPROVED NUTRITIONAL-VALUE IN WHEAT BREAD BY FORTIFICATION WITH FULL-FAT WINGED BEAN FLOUR (PSOPHOCARPUS-TETRAGONOLOBUS LDC)
KAILASAPATHY, K
PERERA, PAJ
MACNEIL, JH
[J]. JOURNAL OF FOOD SCIENCE, 1985, 50 (06) : 1693 - &
[7] POTATO FLOUR AS PARTIAL REPLACEMENT OF WHEAT-FLOUR IN BREAD - BAKING STUDIES AND NUTRITIONAL-VALUE OF BREAD CONTAINING GRADED-LEVELS OF POTATO FLOUR
YANEZ, E
BALLESTER, D
WUTH, H
ORREGO, W
GATTAS, V
ESTAY, S
[J]. JOURNAL OF FOOD TECHNOLOGY, 1981, 16 (03): : 291 - 298

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