White Lupine (Lupinus Albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality

AuthID
 P-00Y-CQC
5
Author(s)
Guardianelli, LM
·
Puppo, MC
·
Salinas, MV
Tipo de Documento
Article
Year published
2023
Publicado
in FOODS
Volume: 12, Número: 8
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 37107440
SCOPUS: 2-s2.0-85156205034
Wos: WOS:000977875400001
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