Lupin flour addition to wheat flour doughs and effect on rheological properties

Author： Dervas G. Doxastakis G. Hadjisavva-Zinoviadi S. Triantafillakos N.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.66, Iss.1, 1999-07, pp. : 67-73

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