Technological properties and non-enzymatic browning of...

Food Chemistry 2007 Vol. 101; Iss. 1

Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti

Georgios Doxastakis, Maria Papageorgiou, Dimitra Mandalou, Maria Irakli, Evdoxia Papalamprou, Alessandra D’Agostina, Donatella Resta, Giovanna Boschin, Anna Arnoldi
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Volume:
101
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2005.12.054
File:
PDF, 252 KB
english, 2007
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