Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine ( Lupinus albus L.) flour formulations, Journal of Food Processing and Preservation, December 2020, Hindawi Publishing Corporation,
DOI: 10.1111/jfpp.15161.
You can read the full text:

Read
Open access logo

Contributors

The following have contributed to this page