Open AccessNutritional value of protein in wheat-rye bread manufactured with addition of flour from low-alkaloid cultivars of lupin
Author(s) -
Jan Kłobukowski,
Marzena DanowskaOziewicz,
Filip Kłobukowski,
K. A. Skibniewska
Publication year - 2021
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2021-10-2-4
Subject(s) - cultivar , food science , wheat flour , agronomy , biology , alkaloid , plant protein , chemistry , botany