Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design

  • Lupinus/Jatropha Proteins Effect on Wheat Bread
  • Alfonso Totosaus, Hugo López, Norma Güemes-Vera
  • Journal of Texture Studies, July 2013, Wiley
  • DOI: 10.1111/jtxs.12031

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http://dx.doi.org/10.1111/jtxs.12031

The following have contributed to this page: Dr Alfonso Totosaus