Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features
Crossref DOI link: https://doi.org/10.1007/s11130-020-00844-w
Published Online: 2020-08-21
Published Print: 2020-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Villacrés, Elena
Cueva, Paúl
Díaz, Milene
Rosell, Cristina M.
Text and Data Mining valid from 2020-08-21
Version of Record valid from 2020-08-21
Article History
First Online: 21 August 2020
Compliance with Ethical Standards
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: The authors declare that there is no conflict of interest regarding this publication.