Nutritional, Rheological and Sensory Evaluation of Lupinus Mutabilis Food Products – A Review

Czech Journal of Food Sciences - Czech Republic
doi 10.17221/4/2019-cjfs
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Czech Academy of Agricultural Sciences

Related search

Sensory Descriptive Evaluation of Food Products: A Review

Journal of Food Science and Nutrition Research
2019English

Lupinus Mutabilis Sweet—a Potent Food Source From the Andean Region

American Journal of Clinical Nutrition
MedicineNutritionDietetics
1976English

Development, Sensory and Nutritional Evaluation of Bajra Mix Products

FOOD SCIENCE RESEARCH JOURNAL
2018English

Lupinus Mutabilis: Composition, Uses, Toxicology, and Debittering

Critical Reviews in Food Science and Nutrition
MedicineIndustrialManufacturing EngineeringFood Science
2015English

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified With Natural Sources of Calcium

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2018English

Drying of Lupine (Lupinus Mutabilis) by Combination of Microwave and Hot Air

Agroindustrial science
2013English

Sensory and Nutritional Evaluation of Sweet Milk Products Prepared Using Stevia Powder for Diabetics

Studies on Ethno-Medicine
AnthropologyMedicineAlternative MedicineCultural StudiesComplementary
2010English

Sensory and Nutritional Evaluation of Sweet Cereal Products Prepared Using Stevia Powder for Diabetics

Studies on Ethno-Medicine
AnthropologyMedicineAlternative MedicineCultural StudiesComplementary
2009English

Dry Salted and Smoked Tuna Products. Chemical, Rheological and Nutritional Characteristics

Italian Journal of Food Safety
Food Science
2010English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy