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Physico‐chemical and sensory properties of chips produced using different lupin ( Lupinus albus L.) flour formulations and cooking methods
Author(s) -
Özcan Mehmet Musa,
İpek Duygu,
Ghafoor Kashif,
Al Juhaimi Fahad,
Uslu Nurhan,
Babiker Elfadil E.,
Mohamed Ahmed Isam A.,
Alsawmahi Omer N.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14913
Subject(s) - food science , ingredient , chemistry , acrylamide , lupinus , sensory analysis , botany , biology , organic chemistry , copolymer , polymer
Some physical, chemical and sensory properties of chips produced using different lupin flour formulations and cooking methods.